Dukkah

Matt Sinclair

Ingredients:

  • ¼ cup pistachios
  • ¼ cup hazelnuts
  • ¼ cup slivered almonds
  • ¼ cup toasted sesame seeds
  • 1 tbsp. cumin seeds
  • 1 tbsp. fennel seeds
  • 1 tsp brown sugar
  • ½ tsp sea salt
  • ¼ tsp cracked pepper

Method:

  1. Place the nuts in a large pan over a medium heat. No need to add oil. Move in the oven for even colouring and toast until lightly golden. Remove from the heat and transfer to the bowl of a food processor.
  2. Return the pan to a low-medium heat and add the sesame seeds, cumin seeds and fennel seeds and toast until fragrant and sesame seeds have a light colouring. Transfer to the food processor along with the sugar, salt and pepper.
  3. Pulse the ingredients a few times to break up the nuts and combine the spices. The dukkah should be coarsely ground and not too fine. Taste and adjust seasoning if required. Transfer to an airtight container, it will keep for up to 1 month.

Notes:

  • Dukkah is very versatile and can be used in a variety of dishes.
  • Similar to Zataar, it can be added to salads, meat or vegetable dishes, as a topping on oiled, grilled flatbread, as part of a cheese/mezze or charcuterie platter, sprinkled over avocado on toast or even poached eggs.
  • Dukkah matches well with vegetables, especially roasted Mediterranean/Middle Eastern style, Grilled or smoked salmon, Lamb, Chicken and Falafel.

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