There are two types of dukkah (دقة), a Palestenian one and an Egyptian one. I’m not sure which one belongs where, but the difference is that one is a spice mixture, the other is a hazelnut-based seasoning.Dukkah can be considered Zaatar‘s less famous cousin.
It its simplest, it is consumed by dipping a piece of pita bread in olive oil then dunking it in dukka.
Similarly to Zaatar, dukka may have many creative uses and applications in the kitchen.
Make sure that the ingredients have cooled down completely before storing in an air-tight jar.
2/3 cup blanched almonds
2/3 cup hazelnuts
1/2 cup sesame seeds, toasted
1/4 cup coriander seeds
2 Tbsp cumin seeds
1 tsp black pepper
1 tsp salt
Roast almonds and hazelnut at 350F for 10 minutes.
Cool completely then process into a rough consistency.
Pan roast the coriander and cumin seeds until fragrant.
Coarsely bash the seeds with a mortar and pestle.
Stir together the nuts, sesame, bashed seeds, salt, and pepper.
Store in a cool place in an air-tight jar.
To serve, dip some pita bread in some olive oil, then dunk in the dukkah to coat and consume.