I’m taking you all for a mini trip to Egypt with this incredible spice and nut blend- Dukkah is one amazing superfood! It’s packed with goodies that come from spices, seeds and nuts.
Simple to make, delicious to taste, adds a lot of flavour to dishes and has minimum calories.
I made a big batch to give away as gifts for Christmas and it was the easiest to make of all the goodies that I made 🙂 so don’t wait up make it soon!
1/2 cup hazelnuts
1/4 cup sesame seeds lightly toasted
1 tbsp coriander seeds toasted till fragrant and start popping
1 tbsp cumin seeds toasted till fragrant and start popping
1 tbsp ground paprika
1 tbsp ground turmeric
1/2-1 tbsp chili flakes
1 tbsp dried thyme ( optional )
1/2 tbsp salt flakes
1/2 tsp freshly ground pepper
1/4 tsp ground cloves ( optional )
Spread hazelnuts on a baking tray and bake for 3-5 minutes in a preheated to 180C oven. Prepare a tea towel. Move nuts on a teatowel, fold and rub to remove as much skin as possible.
Place the hazelnuts into a pestle and mortar and crush leaving them a little chunky. Remove into a bowl.
Place toasted coriander and cumin seeds into mortar and pestle and crush into a powder. I like to leave mine slightly coarse, but it’s to a preference. Move crushed seeds into a bowl with the hazelnuts.
Mix the rest of the ingredients with the crushed nuts and seeds and voila your dukkah is ready!
Serve with fresh bread and good olive oil or sprinkle over hummus. It goes well with many dishes, like grilled meat, chicken, fish or vegetables.
I served it with freshly baked Tendir Style Bread a flat bread which is traditional to my home country Azerbaijan.
Kebab was yummy too!