Dukkah is an Egyptian nut and spice mixture which I’ve been throwing on everything lately – roasted aubergine, bread and olive oil, avocado toast, salads, newlyweds leaving chapels…
It’s terribly easy to make and terribly delicious. This recipe is a rough guideline but you can throw in any nuts or seeds that take your fancy. Store it in an airtight container.
Makes 1+ cups
1/4 cup of pistachios, shelled
1/2 cup of hazelnuts
2 Tbsp. black sesame seeds
2 Tbsp. White sesame seeds
1/2 tsp. fennel seeds
2 Tbsp. cumin seeds
1/4 cup coriander seeds
1/2 tsp. freshly ground black pepper
1. Heat a skillet over a medium heat and add the hazelnuts and pistachios. Toast the whole nuts until the hazelnuts are golden brown, stirring frequently.
2. Remove from the heat and either chop the nuts or bash in a mortar and pestle until the pieces are small – about the size of a piece of Nerds candy (that’s a proper unit of measurement).
3. Now place the fennel, coriander, sesame and cumin seeds in a pan and toast over a low heat, stirring continuously until toasted and fragrant. Coarsely grind the spices in a mortar and pestle or spice grinder – don’t fully grind to a powder!
4. Mix all the toasted ingredients together and store in an airtight container. Dukkah!