Dukkah is a mix of ground up nuts, seeds and spices; normally used as a dip for bread and olive oil.
The word is derived from the Arabic ‘to pound’ as the ingredients are pounded together after being dry roasted.
It is most important not to over blend when you make it, otherwise you will end up with powder or paste.
While it can be commonly found in delis, at farmer’s markets and in nice restaurants – it is actually very easy to make yourself.
Dukkah should be stored in an air-tight container in the fridge and will last for several weeks.
How can I use dukkah?
- Serve with good quality bread and olive oil – dip the bread in the oil first and then into the dukkah
- Use it as a coating for fish or chicken
- Sprinkle through a salad for texture and crunch
- Throw some in an omelette or scrambled eggs
- Sprinkle on top of vegetables before roasting them
- Add it to a risotto or rice salad
- Mix it with some tuna and spread on a cracker
Ingredients:
- 50g sesame seeds
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 50g hazelnuts, chopped
- 1 tsp salt
- ½ tsp pepper
Method:
- Heat a frying pan and separately dry-fry the sesame seeds, then the coriander and cumin seeds together, and then the hazelnuts for 1-2 minutes or until they start to turn brown and aromatic.
- Allow to cool and then process in a food processor until roughly ground (you don’t want it too become powdery).
- Season with salt and pepper to taste.
Serves: 8. Calories per serve: 85
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