While it is expensive to buy Dukkah in the shop, it is quite economical to make at home. This dukkah is from Julie le Clerc’s book Taking Tea in the Medina. It is a mild blend, and our whole family loves it.
- 70 gram (½ cup, 125 ml) hazelnuts
- ¼ cup (60 ml) toasted sesame seeds
- 1 tablespoon (15 ml) toasted cumin seeds
- 1 tablespoon (15 ml) toasted coriander seeds
- 1 teaspoon (5 ml) paprika
- ½ teaspoon (2 ml) freshly ground black pepper
- 1 teaspoon (5 ml) salt
- Remove the skins of the hazelnuts. The usual method is to roast them for 20 minutes and then rub them inside a tea towel to remove the skins, but Marietjie boils them for 3 minutes with a tablespoon or two of bicarbonate of soda, rinse them under cold water, and then remove the skins by hand. Dry with tea towels or kitchen paper.
- Grind all the ingredients in a food processor. Take care not to over-grind it into a paste.
Serve with warm bread and olive oil. (Dip small pieces of bread first into olive oil and then into dukkah.)