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Dukka (P, TNT)
Source: "The Complete Book of Spices," by Jill Norman
Yield:: Varies

125g (4 oz.) sesame seeds
75g (3 oz) hazelnuts or roasted chick peas
50g (2 oz) coriander seeds
25g (1 oz) cumin seeds
1 teaspoon salt
1/2 teaspoon black peppercorns
1 teaspoon dried wild thyme or mint

Dry roast the sesame seeds until lightly browned. Remove from the pan. Roast the hazelnuts for about 5 minutes and remove their skins (chick peas do not need roasting further), then roast the coriander and cumin seeds until they darken.

When everything has cooled, combine all the ingredients and pound or process to a coarse powder.

The mixture will keep for 3 months stored in an airtight jar in a cool place.

Poster's Notes:
This blend of spices with ground hazelnuts or roasted chick peas (available from Middle Eastern shops) comes from Egypt. Serve with bread: dip this in olive oil and then into the dukka.

Like all spice blends, recipes will vary. If you like almonds, you can substitute them for part of the hazelnuts called for in the recipe.

Posted by Ruth Baks

Nutritional Info Per Serving: N/A