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Take Bread Dipping on a Middle Eastern Adventure!

This totally amazing nutty bread dip is such a fun alternative to the standard Mediterranean flavours. Enjoy often, it keeps really well, and so easily doubles and triples for parties too.

Difficulty: 2 / 5

To quickly make your own dried orange peel if desired, peel off wide strips of orange peel from an orange, removing white pith from underside if any. Thinly slice orange peel into thin, short strips and add to a nonstick pan. Over medium low heat, toast the rind until it dries out and begins to curl up - about 3-4 minutes. Remove from heat and allow to cool before using in dukkah.

  • ½ cup hazelnuts or ¼ cup each hazelnuts and pistachios
  • 1 tbsp whole dried Coriander Seeds
  • 1 tbsp sesame seeds
  • 1 tsp Eight Pepper Blend
  • ½ teaspoon dried orange peel
  • ¼ tsp dried mint
  • ½ teaspoon Fleur de Sel
  • EVOO – for bread dipping

Step 1 - In a non-stick pan, toast nuts and seeds over medium heat for 4-5 minutes, until fragrant.

Step 2 - Pour into a large mortar and pestle and grind until well blended and fine.

Step 3 - Use for dipping bread with ½-¾ cup EVOO of your choosing or add to a thick greek yogurt for a flavorful dip for crudites or flatbread.

  • Coriander Seeds
  • Fleur de Sel
  • Eight Pepper Blend