Dukkah (Egyptian)

Dukkah, which is pronounced doo-kah, is an Egyptian condiment/spice mixture with a distinctly nutty taste. It actually derives its name from the Arabic term for pounding which makes sense since the blend of spices is traditionally pounded together in a mortar and pestle. It's definitely not a typical spice blend but, rather, a wonderfully fragrant combination of roasted nuts and seeds. There are loads of different recipes for dukkah but some common ingredients that all the mixtures will probably include are nuts, sesame seeds, coriander, and cumin. Hazelnuts are the most common nuts used but, again, other ingredients such as pine nuts, pumpkin seeds, or sunflower seeds, might be used with or instead of the hazelnuts. From there, individual cooks can add their own touches like mint, dried thyme, or peppers for a bit of heat. Although most dukkah blends will probably not contain roasted chickpeas, some of the more ancient recipes call for them. And since I love all things chickpea, I knew I had to make my "house dukkah" that way. The most common use for dukkah is as a crust for lamb, chicken, or fish. It's also wonderful sprinkled on roasted vegetables such as carrots, feta cheese, or as a dip for pita bread. Swirl it into some good olive oil or into your favorite tahini sauce or hummus.

¾ cup sesame seeds
½ cup chickpeas, roasted
¼ cup hazelnuts
½ cup whole coriander seeds
2 Tbsp. cumin seeds
½ tsp. sea salt
¼ tsp. black peppercorns

Preheat the oven to 350°F (180°C, Gas Mark 4).

On a baking sheet lined with parchment paper, spread the sesame seeds out in a single layer.

Roast in the oven for about 2-3 minutes. Remove from the oven and set aside to cool.

Place the chickpeas and hazelnuts on the same baking sheet and roast in the oven for about 5 minutes.

Remove and combine with the toasted sesame seeds.

Combine the sesame seeds, chickpeas, hazelnuts, coriander seeds, cumin seeds, salt, and black peppercorns in a food processor and grind for 2-4 minutes. You can also mash all the ingredients with a mortar and pestle until ground up.

Store in an airtight container for up to 1 year.

Makes 8 servings.