This Egyptian condiment (also spelled duqqa or dukkah, and pronounced DUE-kah) can be as complicated or simple as you like. Many versions include a variety of nuts, such as pistachios, almonds and cashews, but hazelnuts are the classic choice. For a brighter flavor, you can also add a handful of crushed dried mint leaves along with the sesame. It’s often served with pieces of warm pita, to be dipped in oil and sprinkled with the dukka, and it’s wonderful atop sandwiches or sprinkled over roast vegetables. And don’t be surprised if you find yourself eating it by the spoonful out of the jar — it’s that good. Don’t halve this recipe, or it won’t grind properly in your food processor.
|1 cup hazelnuts, shelled, skins on||1/4 cup sesame seeds|
|1/4 cup coriander seeds (or 2 tablespoons ground coriander)||1/2 tsp kosher salt|
|1 1/2 Tbs cumin seeds (or 2 1/2 teaspoons ground cumin)||1/4 tsp black pepper|
|1/4 tsp red chili flakes|
Preheat the oven to 350 degrees F. Put the hazelnuts on a rimmed baking sheet and bake for 5 to 7 minutes, until they smell fragrant. Let them cool slightly, then put them in the work bowl of a food processor.
In a dry skillet (preferably cast-iron) over medium heat, toast the coriander, cumin and chili flakes for 1 to 2 minutes, just until you smell the fragrance of the spices. Immediately put them into the food processor with the nuts (if you leave them in the hot pan, the spices will burn). Pulse until the nuts and spices are ground, with just a few small pieces of nut still visible.
In the same dry skillet over medium heat, toast the sesame seeds 1 to 2 minutes, until just fragrant. Add to the food processor along with the salt and pepper and pulse just to combine — don’t grind the sesame seeds, which should stay whole.
Turn into a storage jar and cool before covering with a lid.
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