Dukkah
Dukkah comes from the Arabic word for 'to pound'. It is an Egyptian street snack, eaten at breakfast or with drinks, dipped in olive oil with fresh bread.
A crunchy Egyptian blend of toasted nuts, sesame seeds and spices. Dip bread in olive oil, then into the dukkah.
Ingredients
Method
Toast the nuts in a dry pan for 5-6 minutes until golden, then set aside to cool.
Toast the sesame, coriander, cumin, fennel and peppercorns separately for 1-2 minutes until fragrant.
Pound or pulse everything in a mortar or food processor to a coarse, crumbly mix. Don't make it a paste.
Stir in the salt and mint. Serve with olive oil and bread. Keeps for 1 month in a jar.
Keep the texture coarse. Over-processing releases the nut oils and turns it into paste.
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Serve with
Dishes that go well with Dukkah
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