Dukkah

This is a very fragrant North African spice mixture that is used as a bread dip together with good quality olive oil. Also work well on BBQ chicken or roast potatoes. Hazelnuts can be replaced with peanuts

Category: Other

Cuisine: Moroccan

Ready in 45 minutes
by Thefatcheff

Ingredients

1/2 cup hazelnuts

1/4 cup coriander seeds

3 tablespoons sesame seeds

2 tablespoons cumin seeds

1 tablespoon black peppercorns

1 teaspoon fennel seeds

1 teaspoon dried mint leaves

1 teaspoon salt

1 teaspoon turmeric


Directions

Heat a heavy pan over medium to high heat dry-toast the Hazelnuts until slightly browned and fragrant, being careful as they burn easily. Remove from the pan and let it cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely. Place the nuts and seeds, along with the mint and salt, into a mortar and pound until the mixture is crushed. Or pulse in a food processor to a coarse consistency. Do not allow the mixture to become a paste. Store in an airtight container in a cool place for up to 1 month. Yield: 1 cup.

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