Dukka-Egypt

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Dukka-Egypt

 

4 ozs. sesame seeds

3 ozs. hazelnuts or roasted chick peas

2 ozs. coriander seeds

1 oz. cumin seeds

1 teaspoon salt

1/2 teaspoon black peppercorns

1 teaspoon dried wild thyme or mint

 

This blend of spices with ground hazelnuts or roasted

chick peas (available from Middle Eastern shops) comes

from Egypt. Serve with bread: dip this in olive oil

and then into the dukka.

Dry roast the sesame seeds until lightly browned.

Remove from the pan. Roast the hazelnuts for about 5

minutes and remove their skins (chick peas do not need

roasting further), then roast the coriander and cumin

seeds until they darken. When everything has cooled,

combine all the ingredients and pound or process to a

coarse powder. The mixture will keep for 3 months

stored in an airtight jar in a cool place.

 

 

 

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