Include in Print View:

Authentic Egyptian Dukkah

The nutty, aromatic Egyptian condiment that could be KG BBQ's mac and cheese topping
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Description
The nutty, aromatic Egyptian condiment that could be KG BBQ's mac and cheese topping
Ingredients:
  • 1 /2 cup hazelnuts (or mixed hazelnuts and almonds)
  • 1 /4 cup sesame seeds
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp fennel seeds (optional)
  • 1 /2 tsp black peppercorns
  • 1 tsp coarse sea salt
  • 1 tbsp dried mint
  • 1 /2 tbsp dried parsley
Instructions
  1. 1
    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.
  2. 2
    In the same skillet, toast sesame seeds for 2-3 minutes until golden. Remove and set aside.
  3. 3
    Toast coriander seeds, cumin seeds, fennel seeds, and peppercorns for 1-2 minutes until fragrant. Let cool completely.
  4. 4
    Pulse cooled hazelnuts in a food processor until coarsely chopped - do not make nut butter.
  5. 5
    Add toasted spices and salt to the nuts. Pulse until finely ground but still with some texture.
  6. 6
    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.
  7. 7
    Store in an airtight container; keeps 2-3 months. Sprinkle onto hot dishes so it releases its aromatic oils.
Read it online: https://caudill.recipes/recipe/authentic-egyptian-dukkah/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.