Dukkah Recipe: Egyptian Nut and Seed Dip
I grew up watching a lot of Egyptian movies. Egypt has long been a leader of the cinema industry in the Arab world. Its movies are broadcast on most Arab channels and Egyptian movie stars are popular from Muscat to Rabat. In their movies, dukka is often described as a poor man’s meal. I remember many scenes where someone was said to be living on bread and dukkah when they lived on sober meals because of limited resources.
No two dukkas are alike. The nuts range from walnuts, hazelnuts to macadamia; the seeds from sesame, pumpkin to sunflower; and the spices vary as well. One thing is common to all dukkas, though—they are all simple and hearty.
4 to 6 servings
½ cup sunflower seeds
¼ cup sesame seeds
½ teaspoon cumin seeds
¼ teaspoon peppercorns
¼ teaspoon sea salt
About ¾ cup extra virgin olive oil
Bread for dipping
Toast the sunflower seeds, sesame seeds, cumin seeds,and peppercorns in a skillet over medium heat for a few minutes until fragrant. Transfer to a coffee grinder, add the sea salt and grind to a coarse powder. Transfer desired amount to a bowl and cover with enough olive oil. Serve with bread.