Individually toasting and grinding the nuts and spices for Dukkah requires some patience but the smells that will fill your kitchen and the many uses you will find for this Egyptian condiment are worth the effort. This coconut version was inspired by Martha Rose Schulman's Coconut Dukkah featured in cooking.nytimes.com. I find that frying the egg in coconut oil brings out even more the coconut in the Dukkah. —Mimi
Coconut Dukkah (yields about 3 cups. Use leftovers to sprinkle over roasted vegetables, avocado, eggs, soups, salads, chicken, lamb, yogurt etc.
hazelnuts (with or without skin)
unsweetened shredded coconut
freshly ground pepper
Labneh and fried eggs
coconut oil (or other fat of choice)
Labneh (or full fat greek yogurt)
In This Recipe
Make Dukkah: Place hazelnut on a baking sheet and toast in 390°F ( 200°C) oven for about 6-8 min or until nicely golden and fragrant. Transfer to a bowl (if they have the skin, remove it by lightly rubbing them between your hands once they have cooled).
On the same baking sheet, place pistachios and toast for about 5-6 minutes. Transfer to bowl. Once cooled, transfer nuts to spice mill and pulse a couple times until roughly ground (alternately chop on a cutting board). Then transfer to a bowl.
In a dry skillet, set over medium-high heat, separately toast sesame seeds, coriander seeds and cumin seeds until fragrant. Transfer coriander and cumin to the spice mill and grind.
In the same skillet toast coconut until golden, about 2 minutes. Transfer to spice mill and a pulse to coarsely grind. Add to the nuts and spices and stir in salt and pepper.
In a small plate, using the back of a spoon, spread labneh into a large circle big enough to hold egg(s).
Heat 1 tablespoon coconut oil in a nonstick skillet until it starts to sizzle. Crack in eggs and cook until white is set, edges crispy and yolk still runny.
Once cooked, transfer the egg(s) in the middle of the circle and sprinkle with 1 tablespoon Dukkah and extra salt to taste.