By RawSpiceBar
March 10, 2016
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Author Notes: Dukkah gets its name from the Egyptian Arabic word for "to crush" or "to pound," which is precisely how it's made. RawSpiceBar's Hazelnut Dukkah consists of toasted cumin, coriander, sesame seeds, salt and hazelnuts. The ingredients are ground into a coarse powder, releasing aromatics in the process. The most common way to eat dukkah is to dip pita chips or bread into olive oil and then coat with the hazelnut spice mixture. This recipe features a twist on that traditional dip- using greek yogurt and lemon juice. We also love dukkah sprinkled on everything from eggs and pasta to roasted or fresh vegetables, or swirled into hummus or salad dressings.RawSpiceBar

Serves: 9-10

  • RawSpiceBar's Hazelnut Dukkah
  • 1/2 cup plain Greek yogurt
  • Juice of 1 lemon
  • 1 teaspoon sea salt
  • High quality extra virgin olive oil
  1. Using a small, dry skillet over low heat, toast RawSpiceBar's Hazelnut Dukkah until fragrant, about 2-3 minutes.
  2. Mix greek yogurt with salt and lemon juice. Sprinkle dukkah on top with a generous drizzle of olive oil. Serve with RawSpiceBar's roasted Egyptian spiced bronzini or pita chips.

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