Recipe by Jaclyn Irwin
If you’re new to dukkah, be prepared to fall in love! This Egyptian spice blend is a savory condiment made up of spices, herbs and nuts that can be used in a variety of ways. Traditionally this is used as a dip with bread or fresh vegetables. You can also try topping it on avocado toast, on top of hummus, as a seasoning for meat, or fish or on top of a fried egg.
In a small skillet over medium heat, add the hazelnuts and toast until fragrant and the skins start to loosen, about 5 to 6 minutes. Remove from the heat and set aside in a clean tea towel. Rub the towel over the hazelnuts to remove the skins. Finely chop, or process in a blender or food processor until chopped, and then set aside in a medium sized bowl.
In the same skillet, add the sesame seeds and toast until fragrant and slightly toasted in colour, about 1 to 2 minutes. Remove and add to the bowl with the chopped hazelnuts.
Now, add the fennel seeds, coriander seeds and cumin seeds and toast for 1 to 2 minutes, until fragrant. Add in the peppercorns during the last 30 seconds. Add to a coffee grinder, food processor or blender and process until finely chopped. Then add this to the bowl with the hazelnuts and sesame seeds.
Add in the thyme and salt and mix well to combine.
Store in an airtight container in the fridge for up to 3 months.
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