Equipment
Ingredients
Nuts and Seeds
- 70 g hazelnuts, raw, skinless
- 30 g white sesame seeds, raw
Whole Spices
- 20 g coriander seeds
- 15 g cumin seeds
- 5 g fennel seeds
- 3 g black peppercorns
Seasoning
- 5 g flaky sea salt
Nutrition (per serving)
Method
Toast the hazelnuts in a dry heavy-bottomed skillet over medium heat for 3-5 minutes, shaking frequently until fragrant and lightly golden. Alternatively, roast in an oven preheated to 175°C/350°F for 8-10 minutes. Remove nuts to a bowl to cool completely.
In the same skillet over medium heat, toast the white sesame seeds for 2 minutes, stirring constantly until light golden brown. Transfer to a separate bowl to cool.
Add the coriander seeds, cumin seeds, fennel seeds, and black peppercorns to the skillet. Toast over medium heat for 1-2 minutes until deeply aromatic. Transfer to a bowl and allow all ingredients to cool entirely.
Once cooled, place the hazelnuts in a mortar and pestle. Coarsely crush them, leaving some varied texture. Do not over-process or pound into a paste. Transfer the crushed nuts to a mixing bowl.
Place the toasted whole spices into the mortar and pestle. Pound until they reach a fine, uniform powder. Alternatively, use a spice grinder.
Add the ground spices, toasted sesame seeds, and flaky sea salt to the bowl with the crushed hazelnuts. Mix thoroughly to distribute the flavors evenly.
Chef's Notes
- Always toast the ingredients individually. Hazelnuts, sesame seeds, and whole spices all require entirely different toasting times and burn easily if mixed too early.
- Cooling the ingredients completely before grinding is the most critical step. Residual heat releases the natural oils, which will rapidly turn your dry blend into a wet paste.
- For the most authentic and satisfying texture, use a mortar and pestle rather than a food processor. Dukkah should be rustic and highly varied in texture, not a uniform, dusty powder.
Storage
Refrigerator: 1 month — Store in an airtight container to prevent the natural oils in the nuts from going rancid.
Freezer: 3 months — Freezing preserves the fresh oils and aromatic compounds significantly longer.
