Photograph: Murray Corridor • Meals Styling: Jessie YuChen. Photograph: Murray Corridor • Meals Styling: Jessie YuChen
Dukkah is a coarsely floor nut, seed, and spice combine that initially hails from Egypt. This model groups buttery hazelnuts and sesame seeds with heady coriander and cumin. To get pleasure from it, take a slice of crusty bread and dip it in olive oil adopted by the dukkah. It’s additionally glorious sprinkled on all the pieces from eggs to hummus to roasted greens.
Featured in “Elegant Aussies” by Paul Lukacs within the March 2008 concern.
Yield: Makes 2 cups
Time: 20 minutes
- ¾ cup hazelnuts
- ½ cup sesame seeds
- ½ cup coriander seeds
- ¼ cup cumin seeds
- ½ tsp. black peppercorns, cracked
- Baguette slices and extra-virgin olive oil, for serving
Directions
- Place a rack within the middle of the oven and preheat to 375°F. Unfold the hazelnuts on a baking sheet and bake till golden, about 6 minutes. Wrap the hazelnuts in a kitchen towel and permit to chill barely, about 5 minutes. Vigorously rub the hazelnuts within the towel to loosen the skins, then peel them fully and switch to a meals processor.
- In a small skillet over medium warmth, toast the sesame seeds till flippantly golden, about 1 minute. Switch to the meals processor.
- In the identical skillet, toast the coriander seeds and cumin seeds till they’re aromatic and start to paint, about 2 minutes. Switch to the meals processor and permit to chill fully, then add the black peppercorns and pulse till the combination resembles coarse bread crumbs.
- Serve with the baguette slices and bowls of oil for dipping.
