Dukkah

by

Drop

POSTED Tue, 26 May 2015

Serves

12

Total Time

20 MINS

Calories

96

An Egyptian spice mix packed full of earthy toasted spices and crunchy roasted hazelnuts. Sprinkle it on salads, soups, dips, oiled flatbread, and more.

recipe-image

    INGREDIENTS


  • Cumin seeds icon
    Cumin seeds

    2 tablespoons (about 12.6 g)

  • Coriander seeds icon
    Coriander seeds

    2 tablespoons (about 11.1 g)

  • Black peppercorns icon
    Black peppercorns

    1 tablespoon (about 6.45 g)

  • Hazelnuts icon
    Hazelnuts

    100 g (about ¾ cup)roasted

  • Sesame seeds icon
    Sesame seeds

    75 g (about ½ cup)toasted

  • Sea salt icon
    Sea salt

    1 teaspoon (about 6.5 g)flaked

    METHOD


  • 1. Add cumin seeds, coriander seeds and black peppercorns to a clean saucepan
  • 2. Toast in frying pan - medium heat
  • 3. Grind with mortar and pestle until fine
  • 4. Add hazelnuts, sesame seeds and sea salt to a clean medium bowl
  • 5. Add spices to nuts
  • 6. Blitz briefly

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