Duqqa, du'ah, do'a, or dukkah is an Egyptian spice mixture, serve on toasted crusty bread (Turkish if you can find it!); dip bread and/or fresh organic vegetables in olive oil then into dukkah; used as a side dish or an hors d'œuvre.
2/3 cup (150 g) organic hazelnuts
1/2 cup (100 g) sesame seeds
2 Tbs. (30 g) each: cumin and coriander seeds, and black pepper
crushed mint
optional: pine nuts, pumpkin seeds, sunflower seeds, millet flour or dried cheese
A. If using shelled hazelnuts:
1. Place the hazelnuts on a baking sheet and bake for about 5 minutes.
2. Pour the nuts onto a teal towel.
3. Fold the towel over them, rub to remove the skins.
4. Set aside to cool.
B. If using unshelled hazelnuts:
C. Seeds:
1. Toast the sesame seeds in a dry skillet over medium heat until light golden brown.
2. Pout into a medium bowl when done.
3. Toast the coriander and cumin in the same skillet until they begin to pop.
4. Transfer to a food processor.
5. Pour into the bowl with the sesame seeds.
6. Process the (cold) hazelnuts until finely ground.
7. Stir into the bowl with the spices. Mix well.
8. Sprinkle with mint.
(Egyptian Arbaic) دقة
"to pound"
Preheat the oven to 350F (175C)
2/3 cup (150 g) organic hazelnuts
1/2 cup (100 g) sesame seeds
2 Tbs. (30 g) each: cumin and coriander seeds, and black pepper
crushed mint
optional: pine nuts, pumpkin seeds, sunflower seeds, millet flour or dried cheese
A. If using shelled hazelnuts:
1. Place the hazelnuts on a baking sheet and bake for about 5 minutes.
2. Pour the nuts onto a teal towel.
3. Fold the towel over them, rub to remove the skins.
4. Set aside to cool.
B. If using unshelled hazelnuts:
C. Seeds:
1. Toast the sesame seeds in a dry skillet over medium heat until light golden brown.
2. Pout into a medium bowl when done.
3. Toast the coriander and cumin in the same skillet until they begin to pop.
4. Transfer to a food processor.
5. Pour into the bowl with the sesame seeds.
6. Process the (cold) hazelnuts until finely ground.
7. Stir into the bowl with the spices. Mix well.
8. Sprinkle with mint.
