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 whole spices to the pan, replace on the heat and toast for 30 seconds.
Remove from the heat and add the ground spices, swirling the pan around to warm them through.
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 alongside a saucer of good olive oil and some fresh bread.
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.»