Here is an Egyptian recipe for a condiment widely used across the Middle East. Its traditional use is as a dip for hot flatbreads which are torn, dipped first into olive oil then into dukkah. But it also adds delicious crunch and interest to many other dishes: sprinkle it over your hummus, salads, sandwiches, roasted vegetables, meat and fish. It makes a wonderful topping for scrambled eggs or mashed avocado on toast, or blended with olive oil and swirled into soups. And it goes without saying that dukkah adds significant nutrients and fibre to any diet, and is suitable for vegans.

There are literally hundreds of variations to this recipe, so feel free to experiment with alternative ingredients such as pistachios or pine nuts, caraway or dill seeds, or to vary the proportions depending on your pocket/taste.

Although dukkah is available in the shops, it can grow stale if not used up quickly. Making your own supply to your bespoke taste is much more satisfying…

Ingredients

• 50g hazelnuts
• 25g unblanched almonds
• 25g sunflower seeds
• 5g fennel seeds
• 15g coriander seeds
• 7g cumin seeds
• 30g sesame seeds
• 5g nigella seeds
• Half a teaspoon sea salt
• 1 teaspoon sweet paprika
• A pinch of black peppercorns
• pinch of chilli pepper flakes (optional for a little heat)

Method:

Preheat the oven to 160°C Fan/Gas 4. Put the nuts on a baking tray and toast in the oven for 10 – 15 minutes. They should be golden brown – don’t let them get too dark or they’ll taste bitter. Spread them out to cool down. Rub the skins off the hazelnuts if you like. Toast the coriander, fennel and cumin seeds in a dry frying pan over medium/low heat until they too start to colour and release the smell of their fragrant oils. Remove from the pan and allow them to cool down.

Toast the sesame and nigella seeds in the same pan for a couple of minutes, until they are slightly brown, then let them cool.

When all the ingredients are cold, tip the nuts into a food processor and pulse briefly. Then add all the remaining ingredients and pulse. Stop blending when you have a rough, sandy texture, otherwise you will get a paste.

If you don’t have a food processor, you can crush the ingredients in a mortar and pestle. Store in a jar in a cool place for up to two months.