Originating in Egypt, this delicious blend of nuts and spices is my new favourite thing to put on pretty much everything. Traditionally it is eaten as a condiment with bread or vegetables being first dipped into olive oil, and then in to Duqqa.
The name Duqqa (or Dukkah as it is sometimes spelt) derives from the Arabic word for “to pound” as it is made by dry roasting and then smashing together sesame seeds, hazelnuts and a mx of whole spices. It isn’t fine like a spice, but it’s ground into an almost mealy texture halfway between couscous and Polenta. There are many versions of Duqqa sold in street markets in Egypt, and of course every family has their own recipe handed down through generations. I like mine earthy and strongly nutty with good heat from black peppercorns, but I also like a sweeter Duqqa with cinnamon for sprinkling over porridge.
- 200g hazelnuts, shelled, skinned and roughly chopped.
- 100g of flaked almonds
- 200g sesame seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1/2 tsp black pepper corns
- 1/2 tsp chilli flakes
- Firstly toast the nuts and the seeds in a heav bottomed frying pan, over a low heat. Keep them moving so they don’t burn. Watch out for flying sesame seeds and remove from the heat when the nuts and seeds are nicely golden all over.
- Toast the whole spices and grind. I used an electric spice grinder for this and pulsed it until the spices were ground but not too finely. Place the spices in a mixing bowl.
- Next grind the nuts and seeds. I grind a third of the mixture to a similar texture to the spices, the next third to a slightly coarser texture and the final portion I pound by hand in the pestle and mortar to give a less uniform consistency.
- Mix all of the ingredients together with a little salt, tasting as you go.
This is just the way I like to make Duqqa. If you prefer yours spicier or less spicy, more fragrant or more sweet, experiment with different whole spices and dried herbs. Lots of variations include dried mint, dried marjoram and thyme as well as cinnamon and cardamom.
I like to use Duqqa as a garnish on soups such as Carrot and Lentil. It goes very well on hoummous and you can sprinkle it over salads for a different flavour dimension. To make a sweet Duqqa, I reduce the amount of cumin, leave out the coriander and black pepper, reduce the chilli by a little and add lots of cinnamon, a little nutmeg and all spice. It’s really good on porridge and yoghurt.