Dukkah
Dukkah is a special seasoning from Egypt that has become widely popular. Dukka(h), duqqa or du’ah means ‘to pound’, which is what you do with the roasted nuts, seeds and spices. Delicious with (flat)bread and good olive oil, in salads, on grilled vegetables, as a topping over roasted meat, with couscous or tabbouleh, or as a garnish on your hummus for a snack.
There are endless variations of this recipe; I’m happy to share my recipe that I use for various dishes from MarleenKookt:
Ingredients and preparation:
Preheat the oven to 170 degrees.
Spread out on a baking tray and roast for 8 minutes:
50 grams of hazelnuts, skinless
50 grams of flaked almonds or whole almonds
50 grams of pistachio nuts
Toast separately in a dry frying pan until they become fragrant:
3 teaspoons of cumin seeds
1.5 teaspoons of coriander seeds
1.5 teaspoons of fennel seeds
Toast in a dry frying pan until the seeds turn light brown (this goes quickly!):
2 teaspoons of white sesame seeds
Toast for 1 minute in a dry frying pan
2 teaspoons of black sesame seeds
Let everything cool down first. Then grind the roasted hazelnuts, the roasted almonds and the spices (without the sesame) coarsely in a mortar or food processor, together with 1 teaspoon of salt. Then add the sesame and mix.
In a dry, clean, sealed jar outside the fridge, your dukkah will keep for several weeks.
Enjoy!
By: Marleen
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