Originally from Egypt, dukkah (duqqa)
is a mix of nuts, sometimes seeds and
spices. It is usually eaten as a dip with
bread – dunk the bread in olive oil,
then the dukkah. You can also use
for a crust on lamb. Keep leftovers
in an airtight container.
For the dukkah, heat oven to 180C/
160C fan/gas 4. Roast the hazelnuts and
sesame seeds separately until golden.
Meanwhile, toast the coriander and
cumin seeds in a dry pan until fragrant
– about 1 min. Cool everything.
Transfer the nuts, spices and remaining
dukkah ingredients to a food processor,
coffee grinder or pestle and mortar.
Blend to a coarse mix. This will store in
an airtight jar for up to a month.
Slice the watermelon into small, thin
wedges. Trim the rind from the base
of each wedge so that they can stand
up, brush the tops with a little olive oil
and dip into the dukkah to serve.