Hazelnut and Almond Dukkah
The exact blend of nuts, seeds and spices in Egyptian Dukkah varies from cook to cook. The dukkah is part of a dip you first dip your bread in oil and then in the dukkah, next pop it in your mouth and enjoy.
Makes about 11/2 cups
1 cup almonds
1/2 cup hazelnuts
1/2 cup toasted sesame seeds
1 teaspoon cumin seeds or 1/2 teaspoons ground cumin
2 teaspoons coriander seeds
1/2 teaspoon dried mint* (optional)
1/4 teaspoon salt
freshly ground black pepper
1. Preheat the oven to 375. Roast the sesame seeds and coriander seeds for about 3 minutes just until they are light tan. Then separately toast the hazelnuts and almonds for 5 minutes or just until toasted. Place the hazelnuts in a towel and rub until the papery skin comes off. It's okay if all the skin on the hazelnut doesn't come off.
2. Using food processor, pulse the almonds and hazelnuts with the sesame, cumin, coriander seeds, and mint about 10 times. Make the dukkah as chunky or as fine as you like. Take care not to overprocess it, to avoid turning it into a paste. Mix the nuts and seeds together and add the salt and pepper to taste
Serve in a small bowl alongside a bowl of almond or extra-virgin olive oil and pita or other type of bread. Or make a ring on a plate with the dukkah and fill the center with olive oil. Dip the bread into the oil and then the Dukkah.
Store in an airtight container. Keeps for about one month.
*Take fresh mint and place on a paper towel in a microwave oven and cook 30 seconds at a time until dry.
©Julie Logue-Riordan, 2014 www.cookingwithjulie.com (707) 227-5036
Copyright © Julie Logue Riordan, Cooking with Julie