Recipe 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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freshly ground black pepper
flaked sea salt
I became a member just so that I could rate this recipe--it's excellent! I didn't add the full amount of pepper (personal preference) and left some of the skin on the hazelnuts (to save time) and my guests gobbled it up! Very unique flavor, but not too bizarre for picky eaters. Whole coriander and cumin seed are easy to find and cheap at Indian markets. Will definitely make again!!!
Did not find this addictive at all, nobody did, and we love different, interesting food. It was the only thing that didnt get eaten up at a party full of tipsy hungry people. Sorry.
A favorite with my family :-)
Add a heaped teaspoon of Turmeric - makes it a great authentic color and adds a little something to the taste.
Also, try Avocado oil to dip in to - a lovely alternative to EV Olive oil and is also a mono-unsaturated oil with no trans-fats (yes, really none!) I know it is expensive but it is worth it and you only have a small amount at a time.
GREAT RECIPE. My oldest son is addicted to dukkah. (He loves it sprinkled on buttered fresh bread.) The only change I had to make was to replace the hazelnuts with toasted blanched almonds because I can't get hold of hazelnuts in any of my local supermarkets.
Very delicious! Add as topping on a salad with fresh, green lettuce, hard-boiled eggs, olive oil and lemon, and serve with turkish bread, for a sumptuous, vegetarian meal.
This is a great recipe - everyone LOVED it. I had to make a few changes because I couldn't find cumin or coriander seeds - so I used coriander flakes and cumin powder. I also used 1/2 almonds, 1/2 hazelnuts. I don't know what the original recipe was meant to taste like but it was wonderful with my changes.
Also, we like to dip the bread in balsamic vinegar and olive oil - its a great combination.
This is a fabulous dip! My guests and I absolutely loved it and couldn't get enough of it! I bought the ground hazelnuts from the bulk food store and toasted them in a dry skillet; it worked out great and saved a bit of time.
I cut down on the pepper a litle when I make this. Hubby says it's weird, but I love it! The traditional way (bread & olive oil) is my favorite, but it's also a great coating for meat & fish, and good on salads.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 36
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