Dukkah with Olive Oil & Bread

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Dukkah is orginally an Egyptian blend of spices and nuts that is served with olive oil and bread for dipping. It’s an excellent starter because it can be easily made well in advance. A small bottle also makes a lovely gift.

takes: 15 minutes
makes: about 2 cups – enough to serve 20+
300g (10oz) roasted & peeled hazelnuts
100g (3oz) sesame seeds
60g (2oz) ground coriander
60g (2oz) ground cumin
1 teaspoon sea salt flakes
1 loaf sourdough or other good quality bread

1. In a food processor, blend nuts until you have a chunky meal.

2. Stir in sesame seeds, coriander, cumin & salt. Taste and season with extra salt if needed.

3. To serve put Dakkah and olive oil in separate bowls so people can dip bread, in oil first before dipping in the Dukkah (so it sticks).

Quantities to serve 4

60g (2oz) roasted & peeled hazelnuts
20g (1.5oz) sesame seeds
10g (1/3oz) ground coriander
10g (1/3oz) ground cumin
1/4 teaspoon sea salt flakes

Prepare Ahead?

The dukkah will keep for a few months in an airtight container.

Variations

nut free – Consider serving a chilli oil for dipping bread instead.

more veg – add chopped raw veg like radish, carrot, celery or red bell peppers (capsicum) to dip in the oil.

Waste Avoidance Strategy

All ingredients can be stored in the pantry.

Problem Solving Guide

too salty – next time season more gradually. For now, you could dilute with more of everything.

Leftover Potential

Excellent. Also wonderful sprinkled on grilled lamb, fish, chicken or halloumi.
Lovely sprinkled over vanilla ice cream with a drizzle of honey for something unexpected.

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