Name: Dukkah
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Cuisine: middle eastern
Ingredients: 1 cup hazelnuts; 1/2 cup almonds blanched; 1 cup sesame seeds; 3 tbs cumin seeds; 3 tbs coriander seeds; 1 tbs fennel seeds; 1 pinch salt and pepper *to taste; 1 tbs extra virgin olive oil; 1 tbs balsamic vinegar; 8 slices crusty bread

by johT Last updated on 07/09/2019

A Middle Eastern nut and spice blend, traditionally used for dipping bread into, with olive oil. Also could be used for a topping to salads or vegetables, or as crumbing for meat and fish. - johT

Ingredients

1 cup hazelnuts
1/2 cup almonds blanched
1 cup sesame seeds
3 tbs cumin seeds
3 tbs coriander seeds
1 tbs fennel seeds
1 pinch salt and pepper *to taste
1 tbs extra virgin olive oil
1 tbs balsamic vinegar
8 slices crusty bread

Method

Step 1

Roast hazelnuts for approximately 10 minutes, then rub by hand or in teatowel and remove as much brown skin as possible.
Step 2

Roast other nuts for 5-10 minutes or until medium brown.
Step 3

Allow nuts to cool completely.
Step 4

Dry pan fry sesame seeds until light, medium brown. Remove from pan.
Step 5

Dry pan fry herbs for a few minutes, until fragrant and lightly browned.
Step 6

Once cooled, crush all together in a mortar and pestle, coffee grinder or processor, until coarsely ground.
Step 7

The mix should be crumbly and dry, not oily.
Step 8

To serve, dip bread in balsamic vinegar and extra virgin olive oil (in separate bowls) before dipping in dukkah.

Recipe Notes

from Australia’s Best Recipes team

Use a good quality olive oil and balsamic vinegar for the best results. You can add more/less herbs to suit individual tastes or season with salt and pepper. Use almonds, cashews or pinenuts.