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  • Writer's pictureYiannoulla Burness

Egyptian Dukkah Spice Mix

Dukkah (duqqa) is a traditional blend of nuts, seeds and spices. Translated from Arabic it means to pound. A mixture of toasted nuts, seeds and whole spices are placed in a motor and pestle and pounded to form a coarse texture. This seasoning with its crunchiness, saltiness, spiciness and sweetness is so versatile and may be used to add flavour to a number of dishes. Sprinkle atop roast vegetables, add as a topping to salads, add extra flavour and crunchiness to creamy hummus, season your soups. Use as a dip with fresh crusty bread and olive oil, add extra flavour and texture to pasta dishes.

EQUIPMENT

small open fry pan, food processor or mortar and pestle


INGREDIENTS

70g or 1/2 cup of hazelnuts

80g or 1/2 cup almonds

30g or 1/4 cup pine nuts

3 tablespoon white sesame seeds

3 tablespoons black sesame seeds

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 teaspoon fennel seed

2 tablespoon pistachio nuts

1 teaspoon dry thyme

1 teaspoon smoked paprika

1/2 teaspoon cayenne

1 teaspoon salt


METHOD

(1) Spread hazelnuts, almonds and pine nuts on a baking tray and place in the oven for about 10 minutes until nuts start to just change colour then remove from oven and cool completely. If you do not want to roast nuts they maybe placed in an open pan and lightly toasted on low heat on the cook top for a few minutes.

(2) Heat an open pan on medium - low heat and dry toast sesame, cumin, coriander and fennel seeds. Stir constantly to avoid seeds burning, if needed turn heat low. Toast until fragrant or just starting to turn colour remove from heat and cool completely.

(3) Once nuts and seeds have cooled place in the bowl of a food processor, and add pistachio nuts, dry thyme, smoked paprika, cayenne pepper and salt

(4) Pulse until mixture breaks down and resembles coarse breadcrumbs, not a powder.


(5) Store in a glass jar at room temperature.





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