Ever heard of Dukkah? If not, I am about to change your life. Not even joking. This stuff is SO FREAKING GOOD, you will want to throw it on everything. And I mean everything; your chicken, your salads, your baba ganoush, your veggies (roasted especially work well with dukkah).
I first discovered it a few years ago during one of my many Pinterest searches for ideas, and I’ve been a huge fan since. There are many ways to make dukkah, the combination of nuts and seasonings can vary from one recipe to another, but I really like the ingredients and proportions used in this recipe. Other variations sometimes use almonds, pine nuts, pistachios, cashews, you can pretty much experiment and choose your personal favorite combo. I happen to be a massive hazelnut lover so this recipe is my fave for sure. Try it out and let me know how you liked it. Also would love to hear what you like to serve it with 🙂 Cheers!
- 1 cup hazelnuts,
- 1/2 cup sesame seeds
- 1/2 cup coriander seeds
- 1/4 cup cumin seeds
- 2 tsp fennel seeds,
- 2 tsp whole black peppercorns
- 1 tbsp sea salt
- Start oven at 350f degrees. Place everything but the hazelnuts in a frying pan on medium heat, making sure to stir and adjust heat so that it doesn't burn. Cook for about 10 minutes or until slightly golden in color.
- When oven is ready, place hazelnuts on a cookie sheet and put in the oven for about 10 minutes or until nicely toasted but not burnt.
- When the hazelnuts have cooled down, remove the skins by rubbing them in between your hands. I did that in a few batches, placing a handful of nuts in my flat palm, the other hand flat on top of it, going in circular motion. The skins should fall off pretty effortlessly.
- Once skins are mostly removed, place nuts along with everything else in a blender or food processor and pulse until the mixture is that of a coarse seasoning, almost like almond flour but a bit chunkier. Sprinkle on everything and enjoy!