Dukka

Dukka

By
From
River Cottage Every Day
Photographer
Simon Wheeler

This Egyptian blend of coarsely ground seeds, spices and nuts is traditionally used, with olive oil, as a dip for bread. Its fragrant flavours and pleasing crunch make it a great addition to salads (sprinkled on top) or dips (blend with a little oil and trickle over), too. You could also include it in a flatbread wrap with hummus, toss it into a beany salad, or add it to a lunchbox tub of leftover roast veg and chunks of halloumi cheese. Dukka can be kept in an airtight container in a store-cupboard for a few weeks.

Ingredients

Quantity Ingredient
a handful hazelnuts
1/2 tablespoon cumin seeds
1 tablespoon coriander seeds
2 tablespoons sesame seeds
1/2 teaspoons dried chilli flakes
1/2 teaspoon sea salt
a small handful mint leaves, finely shredded

Method

  1. First, toast the hazelnuts. Spread them out on a baking sheet in a single layer and place in an oven preheated to 180°C for about 5 minutes, until they are lightly coloured and the skins are blistered and cracked. Wrap them in a clean tea towel for a minute and then rub them vigorously with the towel until the skins fall off.
  2. Toast the cumin and coriander seeds in a small frying pan over a medium heat until they just begin to release their fragrance – barely a minute. Bash them with a pestle and mortar until broken up but not too fine. Put the sesame seeds into the pan and heat gently until just golden. Add the hazelnuts, sesame seeds, chilli flakes and salt to the spice mix and bash again until the nuts are broken up into small pieces. Stir in the mint and the dukka is ready to use.
  3. The simplest and most fun way to eat it is with some delicious fresh white bread (ideally sourdough) and a little bowl of your best culinary oil: olive, rapeseed, pumpkin seed or walnut, for example. Tear off a small hunk of bread, dip it in the oil, then dip lightly in the dukka, so it picks up a dusting of the nutty, spicy seeds. This is delicious with a glass of chilled rosé.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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