Hazelnuts, sesame seeds, cumin, cinnamon and coriander. This magical combination makes the ‘dry’ Egyptian dip, scooped up wedge-by-wedge of delicious flatbread, known as dukkah.
According to Sunshine Food by Sophie Grigson, dukkah is served by dipping your bread of choice in olive oil, then in the mixture. After finding her version a tad too salty (or perhaps my hand slipped) I adjusted the quantities to make the hazelnuts really stand out. It is completely different to anything I have ever tasted, and would certainly make a change from the predictable (if delicious) hummus.
It is the easiest thing to whizz up for snacks, starters, or even as a topping for meat or fish. Sophie Grigson suggests sprinkling it on top of roasted vegetables – it would taste gorgeous on a butternut squash. Give it a go!
4 tbsp sesame seeds
1 1/2 tbsp cumin seed
1 1/2 tbsp coriander seed
50g chopped hazelnuts
Salt and cracked black pepper
1 tbsp ground cinnamon
1. In a dry frying pan over medium heat, lightly toast the sesame seeds until they start to colour. Set them to one side. Do the same with the cumin and coriander seeds until they become fragrant.
2. In a clean coffee grinder, or if you don’t have one, a mortar and pestle, grind the seeds, spices and hazelnuts into a coarse, sandy consistency. Season to taste. Mix in the cinnamon. Serve as part of a mezze or with a main course – it’s up to you!
Alternatively you could use a high-power food processor to turn this into a rather special nut butter – deliciously different on toast.
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So what dips do you like best?