This Egyptian condiment with nutty flavor is a game changer. You can use it in many different ways such as a crust for lamb and poultry or tossed with your favorite roasted vegetables or scattered on top of your favorite cheese such as ricotta cheese, dips or on poached eggs or just as a coat for your hardboiled eggs.

It is easy to make Dukkah at home as you can be creative with ingredients.

INGREDIENTS:

1/2 pound toasted hazelnuts (you can use walnuts, almonds, pistachios as alternatives)

3 ounces sesame seeds

2 tablespoons coriander seeds

2 tablespoons cumin seeds

1 tablespoon each of nigella seeds, freshly ground black pepper and fine salt

STEPS:

In Sautéd pan with no oil, start taosting the sesame seeds for about 1 to 2 minutes until golden brown then set a side.

In the same pan, toast the cumin and the coriander until starting releasing their fragrance.

Mix all the ingredients in blender until well combined.

You can be creative when you are using the Dukkah, I personally like it on fresh whipped ricotta with sliced baguette toast. So, in large bowl, whisk the fresh ricotta with a drizzle of olive oil until well blended with creamy texture.

You can add a diced tomatoes and onion to your fresh ricotta and top it with Dukkah.

My second favorite recipe that I usually use Dukkah with is hard boiled eggs, clean your hard boiled eggs and rub them with olive oil so that the Dukkah can stick.

The options are limitless, I added it on my greek yogurt in the morning with honey. I also top my poached eggs with tablespoon of Dukkah.