If you want to add a yummy kick to bread, oil and vinegar, this recipe is the one for you. I believe it is originally of Egyptian origin but I first tried dukkah when Paulie brought some back from his visit to Australia. I love spice and mixing up my dipping, sometimes I dip the bread in just olive oil and dukkah, sometimes balsamic and oil, then my favourite is all 3 together. When you dip all 3 you get the sweetness from the balsamic vinegar and the salt and spice element from the dukkah. It is so easy to make and as I have been discovering making these things at home costs a fraction of the price and you can play with the quantity’s to match your own palate. We used a base recipe, tasted and added fennel seeds, it is just down to your own personal preference.I think you could also use this as seasoning or add to breadcrumbs for a crust on meat and fish, I will let you know how it goes once I have tried it.
- 100g blanched hazelnuts
- 100g sesame seeds
- 2 Tbsp coriander seeds
- 2 Tbsp cumin seeds
- 2 Tbsp fennel seeds
- 2 Tsp cracked black pepper
- 1 Tsp fine sea salt
- Preheat oven to 180°C
- Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted.
- Place the toasted hazelnuts in the food processor and process until coarsely chopped. Transfer to a large bowl.
- Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
- Place coriander, fennel and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a spice grinder (or morta and pestle) and grind. Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
- Serve the dukkah with some extra virgin olive oil, balsamic vinegar and crusty bread.