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Dukkah

SUBMITTED BY: rosichops 

"An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix."
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RECIPE RATING:
This recipe has been rated 18 times with an average star rating of 4.7
Read Reviews (17)
PREP TIME  20 Min
COOK TIME  5 Min
READY IN  25 Min
Original recipe yield 1.5 cups

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2/3 cup hazelnuts
  • 1/2 cup sesame seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons freshly ground black pepper
  • 1 teaspoon flaked sea salt

DIRECTIONS

  1. Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
  2. In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed on dec. 29, 2006 by Dave C 
A favorite with my family :-) Add a heaped teaspoon of Turmeric - makes it a great authentic... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on mar. 1, 2006 by Emily S 
I became a member just so that I could rate this recipe--it's excellent! I didn't add the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on aug. 22, 2006 by venessa 
GREAT RECIPE. My oldest son is addicted to dukkah. (He loves it sprinkled on buttered fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on jan. 13, 2007 by Iza 
Very delicious! Add as topping on a salad with fresh, green lettuce, hard-boiled eggs, olive... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on jan. 31, 2006 by Laurie W. 
This is a fabulous dip! My guests and I absolutely loved it and couldn't get enough of it! I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on jan. 13, 2005 by BETTYFORD1 
Followed the recipe, but doubled the salt as I like my food salty. Very unusual taste at... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on jan. 7, 2005 by FRANTHEGRAN 
Very yummy, have not tasted anything like it before. It is also really nice sprinkled on salads. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on aug. 4, 2006 by MADBALL 
I cut down on the pepper a litle when I make this. Hubby says it's weird, but I love it! The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on apr. 23, 2006 by Deb Cusick 
This is a fabulous spice mixture! The warm spicy flavor of the cumin and coriander is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed on apr. 16, 2008 by Lian W 
This is a great recipe - everyone LOVED it. I had to make a few changes because I couldn't... MORE

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Cooking Level: Expert

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Nutritional Information
Dukkah

Servings Per Recipe: 24

Amount Per Serving

Calories: 45

  • Total Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 97mg
  • Total Carbs: 2.1g
  •     Dietary Fiber: 1.1g
  • Protein: 1.3g

VIEW DETAILED NUTRITION

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