Photo: Michael Kranewitter, CC BY-SA 3.0 at · source

Dish · From Bladwijzer

Hazelnut dukkah

Updated on 9 October 2026

• Makes: ± 150 g
• Time: 25 min
• From: Turkish hazel

Ingredients

• 100 g shelled hazelnuts
• 3 tablespoons sesame seeds
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seeds
• 1 teaspoon salt
• half a teaspoon black pepper

Method

1. Heat the oven to 180 °C (fan 160 °C) and roast the hazelnuts on a baking tray for 8–10 minutes, until golden and fragrant.
2. Rub the warm nuts in a tea towel to loosen most of the skins. Leave them to cool.
3. Toast the sesame, coriander and cumin seeds in a dry pan over medium heat until they smell fragrant. Do not let them burn.
4. Grind the nuts coarsely in a mortar or food processor, in short pulses, so some pieces remain.
5. Grind the spice seeds coarsely and mix everything with the salt and pepper.
6. Dip a piece of bread first in olive oil and then in the dukkah. Sprinkle it over eggs, salad or roast vegetables too.

Storing: A month in a small, tightly closed jar in a cool, dark place.