Dukkah
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It's an Egyptian dip... that's all I'll tell you now because in 15 minutes I'm leaving for Chisinau (to a wedding!) and I have a husband behind me rushing me not to be late 😉 I'll tell you more on Monday, for example how to eat it. Bye, bye, bye!
So how to eat it: take fresh rustic bread, dip it in quality olive oil and then in the dip. Other uses: instead of breadcrumbs for breaded meat, for grilled meat, in eggplant salad with mayonnaise, or sprinkled on baked potatoes.
Ingredients
30g hazelnuts
30g pistachios
50g sesame seeds
2 1/2 tablespoons ground coriander
1 tablespoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
How to prepare dukkah
- In a pan, without adding oil, toast the hazelnuts and pistachios until lightly golden. Shake the pan from time to time so they toast evenly. Put the nuts in a coffee grinder or food processor.
- Toast the sesame seeds in the same pan until they become fragrant and slightly golden. Add them to the nuts.
- Add the rest of the spices and blend everything well.
- Store in a closed jar.
