Dukkah is a favourite staple in our home. It adds a fantastic warm nutty flavour to a loaf of bread and is great to have on hand as a snack – just add olive oil and Turkish bread.
I’ve heard it’s amazing as a crust on roasted lamb or baked fish – it simply hasn’t lasted long enough in our house for me to try it out… yet 🙂
This recipe is my standard combo. Change it up by adding dried chilli flakes for some zing or hazelnuts instead of almonds.
2/3 cup pistachios
1/3 cut almonds
1/2 cup sesame seeds
2 Tbs coriander seeds
2 Tbs cumin seeds
1/2 tsp quality salt flakes
Lightly toast the nuts – I do them in the frypan on a low heat. Be careful not to burn them, it’s pretty easy. Dump them into the food processor to cool.
Lightly toast the sesame seeds. Dump them into the food processor to cool.
Lightly toast the spice seeds. Dump them into the food processor.
Add the salt and walk away for half an hour until everything is cool. When nuts are warm they will release their oils and you will end up with nut paste. Not bad, but not dukkah.
Pulse until it’s a lovely coarse gravelly mix.