Traditionally an Egyptian condiment served with bread and olive oil for dipping, it’s also great for sprinkling on salads, baking with roasted veggies and meats, or alternatively, try stirring some into hummus.
One of my favourite ways to have some when I’m hungry and don’t have a lot of time to make a light meal is toasting a piece of bread, mashing half an avocado onto it and sprinkling on a generous amount of dukkah.
Here at Rancho Vignola we know there have been hazelnut shortages, so if you don’t have any on hand, some popular substitutions are: almonds, cashews, pistachios, pine nuts and walnuts. Though it will change the flavour a bit, we’re confident that you’ll love this tasty recipe regardless!
- ¾ cup roasted hazelnuts, or other dry roasted nuts
- ½ cup sesame seeds
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp ground pepper
- 1 tsp salt
In a dry skillet over medium heat, toast the sesame seeds until they start to change colour. Pour into a bowl and add the salt and pepper. Toast the coriander and cumin seeds for a few minutes or until fragrant. Grind the coriander and cumin in a food processor, then add them to the bowl of sesame seeds. Chop the hazelnuts in the food processor until finely ground, then add to the mixture and thoroughly combine.
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