Moroccan · Sauces & Condiments
Moroccan Spice-Souk Dukkah
Though more commonly associated with Egypt, a version of this toasted nut and spice mix is sold in Moroccan spice souks for dipping bread in oil, blending hazelnuts or almonds with sesame, cumin and coriander seed into a crunchy, aromatic condiment.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 10
- Level
- Easy
Ingredients
- 80 g almonds or hazelnuts, toasted
- 3 tbsp sesame seeds, toasted
- 1 tbsp cumin seeds, toasted
- 1 tbsp coriander seeds, toasted
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- 1
Toast separately
Toast the nuts, sesame seeds, cumin seeds and coriander seeds separately in a dry pan until fragrant, watching closely as they burn quickly.
- 2
Cool
Let everything cool completely before grinding.
- 3
Grind coarsely
Pulse the nuts and toasted spices together in short bursts, keeping the texture coarse and crumbly, not a paste.
- 4
Season
Stir in the salt and pepper.
- 5
Serve
Serve in a shallow dish alongside a bowl of good olive oil, for dipping bread first in oil, then in dukkah.
Chef's tips
- Toast each ingredient separately since they all burn at different rates.
- Pulse rather than blend continuously to keep the texture crunchy rather than turning it into a paste.
Frequently asked questions
How is Moroccan dukkah eaten?
Bread is dipped first into olive oil, then into the dry dukkah mix, so the crunchy spice coats the oiled bread.