Dukkah is a spice, nut and seeds blend – whole seeds and spices are toasted and nuts are roasted, then roughly ground. This can be done with a mortar and pestle, a food processor or if you have neither place in a zip lock back and get a rolling pin or something similar and give it a good roll and bash.
This Week
2 Dec - 8 Dec
Tips
- If using a food processor to grind the nuts and seeds, be sure to use the pulse setting as the texture of dukkah is meant to be rough rather than a fine dust.
- Dukkah can last up to 2 weeks in an airtight container.
Shortcuts
- You can use any hard nut, pistachios and almonds are delicious.
Ingredients
- 1/4 cup roasted hazelnuts or almonds
- 1 Tbsp sesame seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- Pinch of salt and pepper
Method
- Heat oven to 180 degrees celsius (fan force)
- Roast nuts for approximately 10 minutes.
- While the nuts are roasting, in a medium pan toast sesame seeds, cumin seeds and coriander seeds over a low heat until fragrant.
- Add to a mortar and pestle or food processor with the hazelnuts, salt and pepper and roughly grind.
Variations
- You can use any hard nut, pistachios and almonds are delicious.
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