Make dukkah seasoning, a delightful Egyptian spice mix, with just three ingredients and a few spices. This flavorful spice blend can be sprinkled over hummus, salads, poached eggs, and more!
Put the hazelnuts on a parchment paper-lined baking tray. Spread them in the left half of the tray and place the tray in the oven for 10 minutes.
After the first 10 minutes pass, sprinkle the sunflower seeds and pistachios over the corner of the baking tray you haven't yet used. Try to keep them separated so they roast consistently. Roast for another five minutes.
Set aside the roasted nuts and sunflower seed to cool. Make sure to still keep them separate as it's easier to process them separately in the next step.
Step 2: Toast the Spices
Heat a pan on medium heat. Then, add the cumin, coriander, and fennel seeds to the pan and toast them for about 30-60 seconds until they begin to pop. Stir and mix the spice so they toast evenly. Transfer the spices to a bowl or directly to a mortar for grinding.
Add peppercorns to the hot pan. Toast them for about 30 seconds or until they start popping. Then add them to the bowl containing the other seeds.
Add the sesame seeds to a hot pan and lower the heat to medium-low temperature. Stir and mix the seeds until they are golden brown, and then remove them from heat. Set them aside to cool in a separate bowl.
Step 3: Mix the Dukkah
To remove the hazelnut skins, you can rub the roasted hazelnuts between your hands until most of the skin has fallen off. Alternatively, you can place the nuts in a kitchen towel and scrunch them vigorously to remove the skins.
Coarsely chop the hazelnuts and pistachios with a knife and transfer them to a mixing bowl.
Grind seeds and peppercorns into a fine mix using a pestle and mortar. Add this to the hazelnuts.
Add the sesame seeds, salt, and paprika to a mixing bowl. Stir until well blended.
How to Store?
This dukkah seasoning is best stored in an airtight container. You can keep it at room temperature for up to a month. Or you can refrigerate it for up to six months.It's important to keep away from heat, humidity, and direct sunlight.
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Notes
Grind the ingredients coarsely otherwise you'll end up with a paste instead of a powder. You can also use a food processor or blender - just pulse a few times just until the nuts are chopped.Optional Add-ins and Variations:
Star anise: add a few star anises to the mix of spices for a licorice-like and slightly sweet taste.
Almonds: you can swap out the hazelnuts for almonds. Or even do a 50-50 mix.
Legumes: toss in some chickpeas or lentils for extra crunch and protein.
Check the blog post for more tips and tons of serving recommendations!