Homemade Dukkah

A deliciously fragrant spice mix. Serve with oil and bread.

Ingredients

30 grams (1 ounce, 1/4 cup) hazelnuts
30 grams (1 ounce, 1/4 cup) shelled pistachios (unsalted)
4 tablespoons sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon black pepper berries
2 teaspoons dried thyme
1 teaspoon salt

Method

  • Toast the hazelnuts and pistachios in a dry frying pan and set aside.
  • Toast the seeds and berries (from sesame to black pepper) in the pan for 2 minutes until fragrant, shaking the pan frequently. Let them cool completely.
  • Combine all the ingredients, and grind to a coarse powder (leave some chunky bits) in an electric coffee grinder or with a mortar and pestle. It might be easier to grind in several batches.
  • Pour into a jar, close tightly, and keep somewhere cool and dry.
This entry was posted in Dressings Salsas and Dips, Recipes. Bookmark the permalink. Both comments and trackbacks are currently closed.
  • Latest Recipe

    Butter Bean and Spring Herb Dip

    Servings: 6-8 Ingredients 2 x 400 g cans of organic butter beans, drained 1 clove garlic, crushed or finely chopped juice of half a lemon 1 tbsp fresh mint leaves, finely chopped 1 tbsp fresh parsley, finely chopped 1 tsp sea salt 50 ml extra virgin olive oil Method 1. Place the butter beans in a food processor, along with the garlic, lemon juice, sea salt,... Read More
    Read more »

    View All Recipes