Dukkah (which means to pound) is a dry dip originating in Egypt where bread is dipped into olive oil before the dip so it sticks. Dukkah is also great for sprinkling on steamed or roast veg to make them more interesting.


  • 1 log soft goat’s cheese, about 125g
  • olive oil


  • 100g blanched hazelnuts
  • 75g sesame seeds
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp sea salt flakes


  • 250g plain flour
  • 4 tbsp olive oil


  • STEP 1

    To make the flatbread, mix the flour with the oil and 100ml warm water then mix and knead to make a soft, pliable dough. Cover and rest for 15 minutes.

  • STEP 2

    Meanwhile, make the dukkah by toasting the hazelnuts followed by the sesame seeds in a hot frying pan.
    Cool and then tip them into a food processor, add the coriander, cumin seeds and salt and whizz until roughly ground, being careful not to make a paste.
    You will only need half so store the rest in an airtight container in the fridge.

  • STEP 3

    Divide the dough into 6 pieces and roll each one out to the thickness of a £1 coin.
    Heat a frying pan and cook the flatbreads for 2-3 minutes on each side until they are browned and slightly puffy. Keep warm.

  • STEP 4

    Cut the goat’s cheese into 4 pieces, dip them into the oil and then gently cover them in the dukkah, pressing it in all over.
    Halve the flatbreads and serve them with the dukkah-covered goat’s cheese.


Lulu GrimesManaging editor

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