Author Notes
Having never made Dukkah before and eaten it so many times I thought it was worth giving a crack. And believe you me it’s as simple as it is delicious. Dukkah is an Egyptian nut, seed and spice blend designed to be eaten with bread and oil, but I’ve been seeing it popping up in many a Melbourne brunch spot sprinkled over poached eggs. I used almonds in this recipe, but feel free to use hazelnuts or any other nut that tickles your pickle. I added a dash of chilli powder, but it would work just as well without. Make it en masse, keep it in an air-tight container in a dark place and it will last for ages – ready to be pulled out when unexpected guests drop in. - alex —boymeetsgirlmeetsfood
Ingredients
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1 cup
almonds
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2/3 cup
sesame seeds
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3 tablespoons
whole coriander seeds
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3 tablespoons
whole cumin seeds
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1 tablespoon
whole peppercorns
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1 teaspoon
sea salt flakes
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1 teaspoon
chili powder
Directions
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Preheat your oven to 180°C. Line an oven dish with baking paper. Spread almonds over baking paper and bake for 5-7 minutes, or until golden and toasted. Set on separate plate to cool.
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Spread sesame seeds over baking paper and toast in oven for 1-3 minutes, or until golden. Set aside to cool.
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Toast coriander, cumin and pepper in frying pan over medium heat for 1-2 minutes or until aromatic. Transfer to pestle and mortar and grind to rough powder, or use a spice grinder.
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When almonds are cool, pour into food processor and blitz until rough crumb.
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Add sesame seeds, spice blend, chilli powder and salt and give one good blitz – just to mix. Serve alongside warmed bread and olive oil for a delicious pre-dinner snack. Or liven up some roast veg with a sprinkle just before serving or over some eggs. Keep leftovers in an airtight container.
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