DUKKAH

A mixture of these three spices— along with toasted nuts, salt and garlic—was used to sweeten the coarse bread of daily life in ancient Egypt. That tradition lives on today in dukkah, a popular spice blend that modern Egyptians enjoy just as their ancestors did thousands of years ago. Follow the recipe below to bring a taste of ancient Egypt into your own kitchen. It can be used as a condiment for roasted meat, as a topping for hummus or as a dip for good, crusty bread.

DUKKAH

Start to finish: 30 minutes
Servings: 4

1 cup whole shelled hazelnuts
1 cup whole shelled almonds
1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
1/4 cup whole sesame seeds
1/4 teaspoon salt

Preheat oven to 400 degrees. Spread hazelnuts and almonds in a single layer on separate baking sheets and roast for about 10 minutes, shaking the pans every few minutes to prevent scorching. Be especially careful of the nuts in the corners and at the edges, as these will get hot faster. Take the almonds out a minute or two before the hazelnuts, as these are more prone to overheating and turning bitter. Allow nuts to cool completely.

Toast coriander, cumin and sesame seeds in a skillet over high heat for about 3 minutes, stirring constantly. Remove from heat, transfer to a plate and allow to cool completely.

When ingredients have cooled, transfer to a spice grinder or food processor. Add the salt. Pulse all ingredients together until roughly the size of breadcrumbs. Don’t over-process the mixture—you should stop when it’s still dry and coarse.

Serve with bread and good olive oil. Dip bread first into oil, then the dukkah. Can also be used as a dry marinade for meat, or as a topping for hummus.
* history.com