Dukkha

Sophie Grigson's recipe for a tasty Egyptian spice dip goes well with bread dipped in olive oil as an appetiser
By Sophie Grigson
Dukkha
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

Main

  • 4 tbsp sesame seeds
  • 2 tbsp coriander seeds
  • 1 and a half tbsp cumin seeds
  • 1 and a half tbsp black peppercorns
  • half tbsp coarse sea salt
  • 30 g toasted hazelnuts
  • 2 tsp ground cinnamon

Method

1. Heat a small, heavy-based frying pan over a medium heat and add the sesame seeds. Shake gently until they turn a shade darker and give out a nutty smell. Tip them into a bowl.

2. Repeat this process with the coriander and cumin seeds. Allow them cool and crisp up for a few minutes.

3. Place the sesame seeds, coriander, cumin, peppercorns and salt in a clean coffee grinder and grind finely.

4. Finely chop the hazelnuts in the grinder, taking care not to over-blend them into a paste.

5. Mix the finely chopped hazelnuts with the sesame seed mixture and the cinnamon. Store in an airtight container until needed.

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