📝 About This Recipe
Transport your senses to the bustling spice markets of Cairo with this aromatic, crunchy, and deeply savory Egyptian staple. Duqqa (meaning 'to pound') is a versatile blend of toasted hazelnuts, sesame seeds, and warm spices like cumin and coriander that offers an addictive textural contrast. It is traditionally served as a ritual of hospitality: dip a piece of warm crusty bread into olive oil, then into the duqqa for a bite that is earthy, nutty, and perfectly balanced.
🥗 Ingredients
The Nut Base
- 1 cup Raw Hazelnuts (skins removed if possible)
- 1/4 cup Raw Pistachios (shelled)
The Seeds
- 1/2 cup White Sesame Seeds (unroasted)
- 4 tablespoons Coriander Seeds (whole)
- 2 tablespoons Cumin Seeds (whole)
- 1 tablespoon Fennel Seeds (whole)
Seasoning & Finishing
- 1 teaspoon Maldon Sea Salt (flaky texture is best)
- 1/2 teaspoon Black Peppercorns (whole)
- 1 teaspoon Dried Mint (crushed)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (for a gentle heat)
For Serving
- 1/2 cup Extra Virgin Olive Oil (high quality, fruity)
- 1 loaf Warm Pita or Sourdough (for dipping)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the hazelnuts and pistachios on a rimmed baking sheet in a single layer.
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2
Toast the nuts for 8-10 minutes, shaking the pan halfway through, until they are fragrant and golden brown. Watch them closely as nuts can burn quickly.
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3
If your hazelnuts still have skins, wrap the warm nuts in a clean kitchen towel and rub them vigorously for a minute to loosen and remove the bitter skins.
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4
In a dry skillet over medium-low heat, add the coriander seeds. Toast for 2-3 minutes until they begin to pop and release a floral aroma.
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5
Add the cumin and fennel seeds to the same skillet. Toast for another 1-2 minutes until the mixture is highly aromatic and slightly darkened.
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6
Remove the spices from the pan and set aside. In the same hot skillet, add the sesame seeds. Toast, stirring constantly, for 3-4 minutes until they are a pale golden color.
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7
Let all the toasted ingredients cool completely to room temperature. This prevents the oils from turning into a paste when grinding.
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8
Using a mortar and pestle (traditional) or a food processor (modern), pulse the cooled hazelnuts and pistachios until they are coarsely chopped but not powdery. You want small, crunchy chunks.
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9
Transfer the nuts to a mixing bowl. Now, grind the coriander, cumin, fennel, and peppercorns until they are a coarse powder.
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10
Add the ground spices to the nuts. Stir in the toasted sesame seeds, sea salt, dried mint, and Aleppo pepper.
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11
Mix everything thoroughly until the spices are evenly distributed throughout the nuts and seeds.
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12
Taste the duqqa and adjust the salt or chili according to your preference.
💡 Chef's Tips
Always toast your nuts and spices separately as they have different burning points. Never grind the mixture while warm; the residual heat will release too much oil and make the duqqa clump. For the best texture, use a mortar and pestle for the spices and a knife for the nuts to ensure a rustic, varied crunch. Store in an airtight glass jar in a cool, dark place for up to 3 weeks, or in the fridge for up to 2 months to keep the nut oils fresh. If using a food processor, use very short pulses—one second each—to avoid making 'Egyptian Nut Butter'.
🍽️ Serving Suggestions
Serve in a small bowl alongside a separate bowl of premium Extra Virgin Olive Oil and warm flatbread. Sprinkle generously over avocado toast or soft-boiled eggs for a breakfast upgrade. Use it as a crust for roasted lamb chops or pan-seared salmon for incredible texture. Toss with roasted carrots or cauliflower and a drizzle of honey for a sweet and savory side dish. Stir into a bowl of thick Greek yogurt or labneh for a quick, sophisticated dip.