An Egyptian side dish perfect for using as a dip with bread or crudites. Made with sesame, coriander and cumin seeds, hazelnuts and a little salt.
Toast the hazelnuts and sesame seeds in a dry pan for 1 minute. They will begin to turn golden brown and smell delicious. Remove from the pan and then add the spices to the pan and toast for 30 seconds.
Crush the nuts, seeds and spices in a pestle and mortar. Leave a little texture in the mixture rather than crushing them to a fine dust. Add the salt and mix together.
Serve with flatbreads, houmous and yoghurt for a tasty snack, starter or side to a larger meal.
Store the dukkah in an airtight container if you're not using it straightaway.
«Feel free to play around with the ingredients in this recipe to find your favourite mixture. For example replace the hazelnuts with almonds, use black sesame seeds instead of white or use different spices.»