Dukkah is an Egyptian nut and spice sprinkle. I always have a jar on my spice rack to top soups, houmous and any dish you fancy.
There are as many recipes for Dukkah as there are for veggie cottage pie but I tend to use either roasted hazelnuts or almonds, plus toasted ground spices.
Portions: This quantity makes a full small jar
Prep + Cook Time: 30 mins
Cookware: Small frying pan, mortar and pestle or chopper
- 2 tbsp (30g) nuts (hazelnuts / almonds / pistachios)
- 1 tbsp (15g) sesame seeds
- 2 tsp (10g) cumin seeds
- 2 tsp (10g) coriander seeds
- salt flakes to taste
Toast the nuts and seeds (nuts and seeds individually) in a dry frying pan until golden and seeds popping.
Grind together in a mortar to break up spices and crush nuts, but not to a powder. Sometimes I grind them in my mini chopper but leave a nutty texture.
Add salt to taste and put in a sealed jar. Will keep for weeks.
Claudia Roden uses the following ingredients, which you can reduce in quantity:
- 250g sesame seeds
- 125g coriander seeds
- 60g hazelnuts
- 60g ground cumin
- salt and pepper
The same method of toasting, as above, then carefully grind in a food processor so the Dukkah is crushed but not a powder nor a paste.