One triggered by Paul and Liz’s trip to New Zealand in 2009. It made such an impression that Paul had to write about it so there’s clearly a need to make a note of it. The idea is to dip bread in olive oil, then into this Dukkah mixture.

This version comes from Claudia Roden’s, A New Book of Middle Eastern Food .


serves: An army
preparation time: 15 mins
cooking time: n/a


  • 500g sesame seeds
  • 250g coriander seeds
  • 125g hazelnuts
  • 125g ground cumin
  • Salt & pepper


Dry roast the ingredients separately, so as not to overcook any). Pound them together until they are finely crushed but not pulverized to a powder. A short blast in an electric blender woudl seem to save a lot of effort. Too long will release oil from the seeds and nuts forming a paste which we don’t want.

Season with salt and pepper to taste.

This mixture can apparently be stored for many weeks in covered jars.

Get a pdf version of this recipe

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