Chef Brian Robinson’s Hazelnut Dukka

It’s hard to appreciate how beguiling hazelnut dukka is until you have some on hand, allowing you to try it on any savory dish you are eating. A toasted spice, seed, and nut mixture of Egyptian origin, a dukka will vary from cook to cook. This is DGS Delicatessen Chef Brian Robinson’s go-to version, which I've tested and written for the home kitchen. You might need to order some of the ingredients online, so plan ahead. Note that the white peppercorns give it a good kick; if you’d like a little less heat, start with 1 to 1½ tablespoons.

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Servings: 21 /4 cups (Pareve)

Ingredients Method

Ingredients

1 cup blanched skinless hazelnuts
4 tablespoons unsalted sunflower seeds
6 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons white peppercorns
1 teaspoon nigella seeds also known as charnushka or black onion seeds
2 teaspoons fennel seeds
2 teaspoons paprika
1 teaspoon kosher or sea salt

Method

In a dry skillet over medium heat, toast the hazelnuts stirring frequently until lightly browned and fragrant, 3 to 5 minutes, watching carefully to avoid burning. Remove and set aside. Repeat with sunflower seeds. Individually toast the coriander seeds, cumin seeds, peppercorns, nigella seeds, and fennel seeds for 1½ to 2 minutes—stir each of these constantly. Toast the paprika for 30 seconds, stirring constantly. Allow everything to cool completely. Add the toasted ingredients along with the salt to a spice grinder or small food processor and pulse until coarse consistency; do not overwork or the mixture will become a paste.
Store in an airtight container in a cool place.