Laurel’s Famous Dukkah Recipe


Laurel Douglas
, Coordinator

At Christmas, I like to toast up a big batch of Dukkah, a fragrant blend of nuts and spices that you serve up alongside good crusty bread and quality extra virgin olive oil. Dip the bread in the oil and then dunk into the dukkah. It is fantastic! And you can also make extra to put into small mason jars decorated with a festive ribbon as a homemade holiday hostess gift.

3/4 cup hazelnuts or whole almonds
1/2 cup sesame seeds
2 Tbsp. coriander seeds
2 Tbsp. cumin seed
1 Tbsp. freshly ground black pepper
1 tsp. flaky sea salt

Preheat the oven to 375°F. Spread the hazelnuts out on a baking sheet and roast for 5-10 minutes, or until golden and fragrant. Transfer them onto a tea towel, fold the towel over and rub them to remove as much of the skins as you can; set aside to cool. (If you’re using almonds, toast them but don’t worry about removing the skins.)

In a dry skillet, toast the sesame seeds over medium heat, shaking the pan often, until golden and fragrant. Transfer to a bowl. Add the coriander and cumin seeds to the pan and toast until they begin to pop; transfer to a food processor with the nuts and pulse until ground to the texture of coarsely ground coffee, then add to the sesame seeds and stir to combine them. Season with salt and pepper and blend well.

Makes about 1 1/4 cups.

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