Dukkah is an Egyptian spiced nut and seed mix. Perfect to enjoy just with bread and olive oil.
Today I paired it with fresh ricotta and Duca Carlo Guarini’s L’Agrumato al Limone, a native olive oil infused with the aroma of Apulian lemons. Add a glass of Campo di Mare Negroamaro from the same Apulian Azienda Agraria and you are in heaven!
1/2 cup hazelnuts
1/3 cup sesame seeds
1/4 cup pumpkin seeds
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 1/2 teaspoons black peppercorns
1 teaspoon sea salt
The basic ingredients are always nuts, sesame seeds, coriander seeds, cumin, black pepper and salt. As for the range of nuts you may substitute the hazelnuts by almonds, you may add pine nuts, pistachios or cashews. If you like you may also experiment with dried thyme, mint, anise seeds, fennel seeds or chili.
Roast the nuts in the oven for 8-10 minutes at 180°C.
Roast the seeds in a skillet over medium heat. Sake and stir them frequently, until they crackle and become slightly browned.
Scrape them into a bowl together with the hazelnuts. Add the salt.
You may grind the mixture in a mortar or in a food processor until the mixture is well ground, but not too fine. I pestle the nuts, seeds and spices in my suribachi because there’s no better way to inhale the still warm flavours of Egypt!
Store dukkah in an airtight glass at room temperature.