In Egypt, where dukkah (also spelled duqqa or doqqa) originates, people have it for breakfast or as a snack, using aysh baladi (thick pita made with whole wheat flour) or shami (the same pita but made with all-purpose flour) to dip into the mixture. Dukkah has now become global, with chefs and home cooks sprinkling it over grilled vegetables or meat or fish, as well as on salads.
MAKES ABOUT 8 CUPS (800 G)
INGREDIENTS:
- 1¼ ounces (40 g) fine sea salt
- 4 cups (200 g) coriander seeds, toasted
- 1⅓ cups (200 g) unsalted roasted peanuts
- 1⅓ cups (200 g) unsalted roasted chickpeas
- 1 cup (40 g) dried mint
- ¾ cup (125 g) toasted sesame seeds
INSTRUCTIONS:
- Add all the ingredients to a food processor.
- Process until coarsely ground.
- Store the mixture in an airtight glass jar.
- Keep the jar in a cool dark place for up to one year, possibly longer.
