Dukkah

Doukkah

What it is

The name is Egyptian Arabic for pounding, which is the entire method: hazelnuts or chickpeas, coriander, cumin and sesame crushed rough in a mortar. Vendors in Cairo and Alexandria sell it by the twisted paper cone with a loaf alongside, to be eaten standing at the stall.

In the kitchen

Stop pounding while it still grinds under the pestle. Take it to a paste and the nut oil comes out — you have made a nut butter, and it will never crust a piece of fish again.

Goes with

Hazelnut Sesame Coriander seed Cumin Olive oil Egg Yogurt Chickpeas

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