When you first see Dukkah, it may look a bit odd: what are you supposed to do with these blended nuts and spices? But when you try to use it suddenly the choices are astonishing. It can be mixed with some oil and eaten as a rustic dip for breads. You can rub it over meats and bake or pan fry for a lovely crunch and exotic taste. Or just munch on it raw… but beware, it’s addictive! Dukkah is also customisable, add in your own seeds or spices to create new flavours!
Recipe: Dukkah (Middle eastern spice rub)
– 2/3 cup shelled hazelnuts (pistachios work great too)
– 80g toasted sesame seeds
– 20g coriander seeds
– 25g cumin seeds
– 10g fennel seeds
– 10g coarsely ground black pepper
– 15g coarse salt
– 10g zaatar (Optional)
Other optional ideas: Sunflower seeds, pine nuts, pistachios, poppy seeds, almonds, caraway seeds.
1. Preheat the oven to 180C.
2. Spread hazelnuts in a wide baking tray, and cook for 3-5 minutes until well toasted.
3. While they’re still hot, shake the hazelnuts a little using a paper towel to remove the excess skin, and keep aside in a bowl.
4. In a saucepan, gently dry-fry the coriander seeds, cumin seeds and fennel seeds for 1-2 minutes. Once you can smell the aromas and the colour has changed slightly, remove from the pan.
5. Grind the coriander, cumin and fennel in a pestle and mortar or electric grinder / blender.
6. Mix all the ingredients together, and serve!
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