Dukkah
By: miansari66
Published: Thursday, December 10, 2009 - 1:56am

Ingredients




1/2 cup  hazelnuts
3 tablespoons sesame seeds
1/4 cup coriander seeds
2 tablespoons cumin seeds
1 teaspoon fennel seeds
1 tablespoon black peppercorns
1 teaspoon dried mint leaves
1 teaspoon salt
1/4 teaspoon Citric acid

Preparation

1 In a very hot skillet (or in a 375 degree oven) dry-toast hazelnuts until golden. Wrap the hot nuts in a kitchen towel and let cool for a few minutes. When they have cooled slightly, rub the nuts vigorously in the towel to loosen and remove the skins. Place peeled nuts in a bowl and allow to cool. 2 Put sesame seeds into the skillet and over medium heat toast until lightly golden, about 1 minute. Remove from heat and add seeds to the hazelnuts. 3 In the same pan, toast coriander, cumin and fennel seeds until they begin to color and become fragrant, about 2 minutes. 4 Add all the above ingredients to a food processor (or mortar if you are going to hand grind) and let cool completely. When the mixture has cooled, add the black peppercorns, salt and mint, and pulse (or grind in mortar) until the mixture is coarse. 5 Serve with olive oil and bread. 6 Store in a tightly sealed container for up to a month.

About


Dukkah is an Egyptian mixture of toasted and ground nuts, seeds and spices into which olive oil-dabbed bread is dipped. Most popular is Dukka of Madina Shareef. It goes well with dates, or sprinkle over fruit salad/chat.
If you preapre bread at home, then apply olive oil on hot bread and sprinkle tdukka over it and eat with hot mil or tea.