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Dukkah
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Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Egyptian spiced seed and nut mix versatile for flat bread, olive oil, poached eggs, meat, fish, veggies.
Ingredients:
40g (1/4 cup) sesame seeds
40.00 ml coriander seeds
20.00 ml cumin seeds
75g (1/2 cup) roasted hazelnuts
1.20 gm salt
Lebanese bread, to serve
Olive oil, to serve
Instructions:
Toast sesame seeds, coriander seeds, and cumin seeds in a medium frying pan over medium heat until aromatic, shaking occasionally, for 3-4 minutes. Let the spice mixture cool slightly in a heatproof bowl.
Combine roasted hazelnuts and salt in a food processor bowl. Pulse until finely chopped. Keep the dukkah in an airtight container in the refrigerator for up to 2 months.
For a delicious starter, coat Lebanese bread in olive oil and then in the flavorful dukkah mixture. To make dukkah crisps, simply brush olive oil on the bread, sprinkle with dukkah, and bake until crispy at 200°C.