Dukkah is a middle eastern condiment that’s easy to make and a handy store cupboard condiment to have and made by mixing a variety of toasted ground nuts, seeds and spices. This recipe uses hazelnuts but there are recipes that use pistachio, macadamia, almonds or a blend of nuts. It really is one of those recipes that you can experiment with and make your own version. Although I used dried marjoram, will mix in some fresh thyme leaves before using. I also used black sea salt (because I had some in the cupboard) but use any sea salt you have, even a little smoked if you wish. I made this for my store cupboard and the recipe is from the cookbook Palestine on a Plate. Dukkah is usually enjoyed with warm flatbread, dipping the bread in olive oil and then into the nutty spice mix… delicious.
You can also use Dukkah sprinkled over sautéed or roasted vegetables, salads or, sprinkled over this butter bean purée recipe by Yotam Ottolenghi. Also, delicious when sprinkled over hummus or a soft creamy cheese like ricotta. When blending the nuts and spices in a processor or spice mill, careful not to overprocess, otherwise you will end up with a paste rather than a dry mix. Do store your jar of Dukkah in the fridge as I remember buying a shop bought blend that went rancid after a time in the cupboard. Happy blending.
(Recipe from the cookbook Palestine on Plate by Joudie Kalla)
2 tablespoons sesame seeds
3 tablespoons whole coriander seeds
1 tablespoon fennel seeds
2 teaspoon cumin seeds
1 teaspoon dried marjoram
1 teaspoon sweet paprika
3/4 teaspoon sea salt
How to make:
Preheat the oven to 350F/180C/160C Fan/Gas mark 4.
Place the hazelnuts on a dry baking tray and toast in the oven for about 15 minutes or until lightly coloured and skins are blistered. Remove from oven and wrap nuts in a clean kitchen towel, let cool for a minute or two. Rub nuts around in the towel to remove loose skins. Cool nuts completely.
Meanwhile, use a dry hot pan to dry-toast the seams seeds until pale golden. Remove from pan and set aside. Use the same pan to dry roast separately, the coriander, fennel and cumin seeds. Dry roast until fragrant which should only take about 30 to 45 seconds. Cool before processing.
Using a spice blender or small food processor add the toasted nuts, sesame, coriander, fennel, cumin seeds, marjoram, paprika and salt. Using the pulse button, grind all the ingredients together until finely ground but with some texture throughout. Store dukkah in an airtight jar and keep in the fridge, use within a month.
The cookbook Palestine on a Plate is also the theme for our next cookbook book club held at our local book store Words Bookstore and Cafe, where you can also purchase the book if you live in Bahrain.