Dukkah is a wonderful combination of toasted nuts, seeds, spices, and salt. Dukkah is commonly served with bread and olive oil. It works its magic touch sprinkled over almost everything. Sprinkle over steamed rice, labne, dips and salads to add a Middle Eastern flavour.
I like to use a combination of at least three different nuts but if you only have one variety, you will still get an excellent result. Hazelnut is a must though, in my opinion, for great dukkah.
70g– your choice or a mixture of whole almondswalnuts, pistachios
20gpumpkin/pepita seeds or sesame seeds or sunflower seedsor a mixture of all these
1tablespoonof sesame seeds
1heaped teaspoon of cumin seeds
1heaped teaspoon of coriander seeds
1tablespoon10g of fennel seeds
A generous of Murray River Sea salt
Approx. 4 twists of freshly cracked black pepper
½teaspoonof ground dried chilli or a pinch of cayenne pepper
Sterilised jars
Instructions
Toast all of the nuts in a heavy based frying pan over a medium to high heat. Toast & toss the pan for 2 minutes. The nuts should be fragrant. Then add the pepita and or sunflower seeds. Allow them to colour a little all over. Add the sesame seeds & the spices. Toast all of these, tossing the pan frequently. Don’t allow anything to burn. Remove from the heat.
Place the toasted ingredients in a food processor. Add the salt, pepper & chilli (or cayenne). Don’t over process. You want a coarse mixture.
Allow to cool. Place a little in a bowl & enjoy it with bread dipped in Extra virgin olive oil. It is fabulous sprinkled over almost everything. Sprinkle over steamed rice, labne, dips and salads to add a Middle Eastern flavour.
For gifts, store in clean jars. Once open, store in the fridge for longevity. Will last 2-4 weeks out of the fridge and up to six weeks or more in the fridge.
Notes
This makes approx. 300g in total which will fill approximately four smaller gift jars or 1-2 medium sized jars. Increase the recipe according to the amount you wish to make.