Dukkah (Duqqa, Dukka) is an Egyptian nut and spice mix. The nuts (usually hazelnuts) and spices are toasted, then ground to a coarse consistency. There are many variations. This recipe mixes toasted hazelnuts with sesame seeds, coriander, cumin, fennel, and thyme.
When grinding the nuts and spices, stop when the mixture becomes coarse. It shouldn’t be too fine. You can use a mortar and pestle or spice grinder. I have both, but used the spice grinder for its efficiency.
Dukkah is served with bread and even raw vegetables. It can either be sprinkled on top of the bread or dip the bread in olive oil before coating it with the dukkah. I loved this, especially with fresh, homemade flat bread. Evan would only eat it if the bread was lightly coated. Chad didn’t really care for it. They are both crazy. Oh well, more for me!
A few ways to use dukkah.