The origins of dukkah are in Egypt, where peanuts are used widely. It is a staple in many households as a condiment to eat with bread and olive oil.
- ½ cup raw white sesame seeds
- ¼ cup coriander seeds
- ¼ cup cumin seeds
- ½ cup raw skinless unsalted peanuts
- 1 tsp fine salt
- extra-virgin olive oil and/ or labneh and fresh Lebanese bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 30 minutes
- Place a heavy-based frying pan over medium heat. Dry roast the sesame seeds, shaking the pan continuously until fragrant but not burning or smoking. Set aside to cool to room temperature. Repeat with the spices and peanuts, placing each in a separate bowl to cool as you go.
- Using a mortar and pestle or spice grinder, pound or process the toasted ingredients one at time until coarsely ground – you don’t want a fine powder. Place in a bowl and stir in the salt.
- To serve, place some dukkah in a small bowl alongside a bowl of extra-virgin olive oil for dipping or a bowl of labneh for spreading, with Lebanese bread on the side.
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Photography by Danielle Abou Karam.