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My review
Dukkah
rosichops
"An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix."
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Ingredients
25 m servings 45 calsOriginal recipe yields 24 servings (1.5 cups)
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, 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.
- 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 and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.
Nutrition Facts
Per Serving: 45 calories; 4 g fat; 2.1 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 75 mg sodium. Full nutrition
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Reviews
Read all reviews 3842 Ratings
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Most helpful positive review
3/1/2006
I became a member just so that I could rate this recipe--it's excellent! I didn't add the full amount of pepper (personal preference) and left some of the skin on the hazelnuts (to save time) a...
Most helpful critical review
9/19/2009
Did not find this addictive at all, nobody did, and we love different, interesting food. It was the only thing that didnt get eaten up at a party full of tipsy hungry people. Sorry.
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3/1/2006
I became a member just so that I could rate this recipe--it's excellent! I didn't add the full amount of pepper (personal preference) and left some of the skin on the hazelnuts (to save time) a...
12/29/2006
A favorite with my family :-) Add a heaped teaspoon of Turmeric - makes it a great authentic color and adds a little something to the taste. Also, try Avocado oil to dip in to - a lovely altern...
8/22/2006
GREAT RECIPE. My oldest son is addicted to dukkah. (He loves it sprinkled on buttered fresh bread.) The only change I had to make was to replace the hazelnuts with toasted blanched almonds beca...
1/13/2007
Very delicious! Add as topping on a salad with fresh, green lettuce, hard-boiled eggs, olive oil and lemon, and serve with turkish bread, for a sumptuous, vegetarian meal.
4/16/2008
This is a great recipe - everyone LOVED it. I had to make a few changes because I couldn't find cumin or coriander seeds - so I used coriander flakes and cumin powder. I also used 1/2 almonds,...
1/31/2006
This is a fabulous dip! My guests and I absolutely loved it and couldn't get enough of it! I bought the ground hazelnuts from the bulk food store and toasted them in a dry skillet; it worked out...
8/4/2006
I cut down on the pepper a litle when I make this. Hubby says it's weird, but I love it! The traditional way (bread & olive oil) is my favorite, but it's also a great coating for meat & fish, ...
4/23/2006
This is a fabulous spice mixture! The warm spicy flavor of the cumin and coriander is wondrefully complimented by the cool heat of the black pepper. I simplified preparation by purchasing a bot...
1/13/2005
Followed the recipe, but doubled the salt as I like my food salty. Very unusual taste at first, but then found we couldnt stop eating it. Makes a nice change to serve something exotic. Next t...