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Dukkah
An Egyptian blend of nuts and spices
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Servings:
2
cups
Author:
Amanda Lawson
Ingredients
4
tbsp
raw hazelnuts
4
tbsp
raw pistachios
10
tbsp
sesame seeds
5
tbsp
coriander seeds
2 1/2
tbsp
cumin seeds
1
tsp
sea salt
1/2
tsp
ground black pepper
Instructions
Preheat the oven to 180°C (160°C fan-forced). Place the hazelnuts and pistachios on a baking tray and cook for 10 minutes.
While the nuts are cooking, toast the coriander and cumin seeds in a dry frypan, then grind them with a mortar and pestle (or use a rolling pin).
Finely chop the roasted nuts or give them a quick blitz in the food processor. (Leave a few chunky bits).
Mix all the ingredients together, and add extra salt if required.
Once completely cool, store the dukkah in an airtight container for up to a month.
Serve with Turkish bread and olive oil.
Notes
Dukkah can be sued as a topping for pan-fried fish or chicken, or sprinkled on salad or roasted vegetables.