Dukkah Recipe
Here it is, by popular demand and multiple requests, the Dukkah recipe that I often serve at the farm with our estate olive oil. I was introduced to this Egyptian nut and spice mixture at last year’s “Beyond Extra Virgin” olive oil conference at the Culinary Institute in Saint Helena. I’m not sure what other culinary uses there are for this tasty mixture, but we like to serve it as part of our pre-dinner ritual. Simply take a small piece of good quality bread or focaccia, dip into the olive oil and then into the dukkah. The recipe makes quite a bit, but will keep a month if it is tightly sealed. Recipe is courtesy of Claudia Rodin.
DUKKAH
Yield: 4 cups
Ingredients
1 cup sesame seeds
1 3/4 cups coriander seeds
2/3 cup blanched and skinned hazelnuts
1/2 cup cumin seeds
1 tablespoon sea salt
1/2 teaspoon ground pepper
Method
Preheat oven to 350°F. Roast all seeds and nuts on a sheet pan for 15 -20 minutes until they just begin to get lightly colored. Allow to cool,add the salt and pepper and grind in small batches in a spice grinder or mortar. The idea is to grind them until crushed, but not so pulverized that it turns into a paste. You can try a food processor, but I couldn’t get the mixture fine enough. Add more salt if you desire.
