This delicious Egyptian nut and spice blend is perfect for any drinks party or pre-dinner snack. Have it on its own with a little bread and oil or use it as a seasoning for stews, rice dishes, salads, warm vegetables or sprinkle onto hummus.
- 90g Hazelnuts
- 90g Sesame seeds
- 30g Cumin seeds
- 60g Coriander seeds
- Clearspring Traditional Sea Salt, to taste
- 1 pack Clearspring Roasted Seeds and Soya
- Clearspring Organic Tunisian Extra Virgin Olive Oil, as needed
- flatbread or North African bread, as needed.
- Roast the hazelnuts, sesame seeds, cumin and coriander separately either in the oven or a dry frying pan.
- Rub the skins off the hazelnuts and then mix everything together including the seeds and soya and salt. Now blend roughly in a food processor.
- Be careful not to blend too much or else the oils will start to come out in the nuts and seeds.
Dip warm bread or flat bread into Clearspring Tunisian Extra Virgin Olive Oil and then into the dukka.
Dukka will keep in an air-tight container, so you can enjoy it whenever you like.
If you want do add something a little different, try toasting 5g of Clearspring Atlantic Sea Salad and adding it to the blended mixture.
Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.
Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.
She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).
In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.