The nutty, aromatic Egyptian condiment that could be KG BBQ’s mac and cheese topping
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Authentic Egyptian Dukkah
Description
The nutty, aromatic Egyptian condiment that could be KG BBQ's mac and cheese toppingIngredients:
Instructions
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Toast hazelnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and lightly golden. Let cool, then rub in a kitchen towel to remove skins.
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In the same skillet, toast sesame seeds for 2-3 minutes until golden. Remove and set aside.
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Toast coriander seeds, cumin seeds, fennel seeds, and peppercorns for 1-2 minutes until fragrant. Let cool completely.
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Pulse cooled hazelnuts in a food processor until coarsely chopped - do not make nut butter.
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Add toasted spices and salt to the nuts. Pulse until finely ground but still with some texture.
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Add sesame seeds and dried herbs. Pulse a few times to incorporate - aim for a fine, sandy texture with small visible pieces, like coarse breadcrumbs.
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Store in an airtight container; keeps 2-3 months. Sprinkle onto hot dishes so it releases its aromatic oils.
