Traditionally Dukkah is eaten by dipping fresh Egyptian baladi bread first into olive oil and then into the nut mixture. Dukkah is a versatile seasoning and can also be sprinkled on salads or vegetables. It can also be used as a crust or breading for foods like lamb, shrimp, fish or chicken.
- ¾ cup sesame seeds
- ½ cup pine nuts
- ½ cup coriander seeds
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp chilli powder
- ½ tsp baharat (white and black pepper, cinnamon, cloves and nutmeg)
- In a large frying pan combine pine nuts and coriander seeds over medium-high heat. When the mix has started to colour, add the sesame seeds and continue to toast until golden brown.
- Pour the mixture into a food processor. Add cumin, baharat mix, chilli powder and salt. Blend together.
- Use as seasoning in cooking or serve as an accompaniment with bread and olive oil.