The first time I made duqqa, I was nervous. I didn’t know what it was supposed to taste like, and all the recipes online vary quite a lot. Egyptian food is way out of my repertoire, but I guess that’s what drew me to it. Adventure!
As it turns out, it’s easy to find success making duqqa, and it’s also really, really delicious, so there’s no need to be nervous. Duqqa is fabulous on potatoes, eggs, salads, baked veggies, and light meats and fish, but it is traditionally eaten with just olive oil and bread.
I love to use herb mixes for small gifts and favors because they’re inexpensive, easy and, of course, adventurous. I packaged my homemade duqqa generously in an 8-ounce clear top tin and added personalized labels in the Sea & Sky style in sea glass in the fancy diamond and designer address label shapes (sizes 88 and ALKS02).
- ⅔ cup hazelnuts
- ½ cup almonds
- ½ sesame seeds
- ½ cup coriander seeds
- ¼ cumin seeds
- 1 teaspoon freshly ground black pepper
- 1 ½ teaspoon sea salt
- Combine the nuts on a baking sheet and bake at 400˚F for ten minutes, stirring the nuts every 2-3 minutes. Remove the nuts when they are a slightly darkened golden brown and before any parts begin to burn. Remove the nuts from the oven, and remove some of the skins by sealing them in a jar and shaking vigorously for a few moments. When the nuts have cooled slightly, remove them from the jar, taking care to leave the skins.
- Place the nuts in a food processor. Toast the seeds in a dry, cast iron skillet, over medium heat, stirring constantly. After the seeds have become aromatic, continue to stir over heat for another 3-4 minutes, taking care not to burn the seeds.
- Add the seeds, black pepper and salt to the food processor and process until the mixture is relatively uniform and slightly coarse. Store in an airtight container.
Used In This Project:
- Fancy Diamond Labels • I chose the “Sea & Sky” style in seaglass.
- Designer Address Labels • I chose the “Sea & Sky” style in seaglass.
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