Dukkah
An Egyptian blend of nuts and spices
Servings: 2 cups
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.