dukkah (egyptian spice mix)
Recipe type: healthy snack
Prep time: 
Cook time: 
Total time: 
  • 4 tablespoons baking soda (if removing hazelnut skins -- see note below)
  • ⅔ cup hazelnuts
  • ½ cup sesame seeds (I used golden and black)
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds (I actually used pre-ground cumin)
  • 2 tablespoons freshly ground black pepper**
  • 1 teaspoon flaked sea salt
  1. Preheat the oven to 350 degrees F (175 degrees C). IF REMOVING SKINS ON THE HAZELNUTS: Combine 3 cups water, baking soda, and hazelnuts. Boil in saucepan (there will be some fizzing from the baking soda) for 3 minutes.* (Skip to #3 if not skinning.)
  2. Check to see if skins slip off by running a couple of nuts under cold water and trying to slip skins off with your fingers. If they still hold tight, try another 2 minutes of boiling. Rinse all nuts to slip off skins and pat dry.
  3. Place on baking sheet and roast for 15 to 18 minutes, or until golden brown and fragrant.
  4. In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander while shaking the pan or stirring occasionally until fragrant and flowery. Remove from pan and toast cumin seed in same manner.
  5. Transfer to a food processor or spice grinder. Process until finely ground (or more chunky, depending on your taste), then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground (or chunky). Stir into the bowl with the spices.
  6. Season with salt and pepper, and mix well. Serve with crusty bread dipped in olive oil, hard-boiled eggs, vegetables, whatever you think might taste good. Try the strawberries. Really.
Store in a cool, dry place in a tightly-lidded jar. May be kept for months if refrigerated. * Why remove the skins? On hazelnuts, the skins can lend a fishy taste to the nuts. While not too distracting to me, others may not like it. You can try an alternative method to remove the skins, roasting for about 5 minutes at 350 degrees F, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool. ** I used whole black peppercorns and ground them in a spice grinder. I wanted some chunkiness of the pepper to match the nut and spice pieces.
Recipe by story of a kitchen at https://www.storyofakitchen.com/healthy-snacks/dukkah/