Duqqa, Dukka, Dokkah... However you spell it, it's good

Dukka is a traditional Egyptian side-dish, but exists across many Arabic countries..  It's usually made from crushed dried spices, herbs & nuts.  It's often eaten with bread or raw vegetables, but can be used to flavour cooked foods too.

The exact mixes vary enormously and can include sesame, nigella seeds, coriander seeds, cumin, marjoram, mint & a whole host of other spices.  The flavour can also therefore vary quite a bit!

 

They are simple to make.  Lightly toast whatever nut your using in a hot dry pan, then add your selection of spices for a minute.  (The smell coming off the pan will be incredible!).  Then blitz in a food processor until it goes to a light crunchy texture.  The whole procedure takes about 5-10mins.

This would be something you could make in advance and sprinkle over all sorts of foods for a bit of wow factor.

For a sweeter flavour, you can add desicated coconut & ground roasted almonds.

The one I made here is a hazlenut dukkah with sesame seeds, nigella seeds, coconut, cumin and corriander seeds.  It had a lovely crunchy, nutty texture with a warm sesame taste.  Next time I'll add a little dried mint & some red chili flakes.

I had it with some grilled fish, greens and caramelized pomegranate chickpeas.  There were clean plates all round...  definitley one to repeat...

There is a recipe for a Hazlenut Dukka (and just about anything else you could imagine) on the brilliant website  101 Cookbooks  here...

Another lovely version, by Silvena Rowe can be found here... 

Let me know if you come across any interesting variations!