Dukka is an Egyptian spice blend, usually containing hazelnuts, some spices, seeds and it could also contain dried herbs and chickpeas. Dukka means “to pound” in Arabic, which is exactly what’s done with all the ingredients. Depending on what the dukka is used for, it can be left slightly coarse or it can be made into a smooth paste with a little olive oil added. It can be used with grilled meat, chicken, fish and even to flavour soft cheese. It can be added to egg dishes, rice or couscous.
In a hot oven lightly toast together half a cup of each: macadamia nuts, hazelnuts, walnuts, pistachio nuts, pumpkin seeds, sunflower seeds and 60 ml sesame seeds.
Using a pestle and mortar, pound together all the nuts and seeds with 15 ml ground cumin, 5 ml ground cinnamon, a pinch of clove and salt and pepper. It can also be pulsed in a food processor. If you want to make a paste, make it quite fine and add a little olive oil. Store the dukka in the fridge and use as you need.