Ok kids, here’s one recipe that is literally the easiest thing in the world to make. Even if you are the suckiest of cooks, you can handle this. I believe in you!
Dukkah originates from Egypt and is essentially a mix of spices, nuts and herbs to create a coarse mixture that can be served simple, with bread on oil, in dips, atop salads, used as crust on meats or any other way you like! Personal preference is on a runny poached egg with avo on toast! Wipe the drool off!
No two dukkah’s are the same and you can use a variation on the recipe below. Nuts that you can include are almond, pistachio, walnuts, hazelnut, cashew, pine nuts or macadamia. Sesame seeds lightly toasted are an always, while you can use a variation of spices and seeds including cumin, turmeric, coriander, ginger, saffron, black pepper, sea salt, cinnamon and nutmeg. But seriously, go nuts with it, pun intended.
Dukkah is one of those yummy treats usually served up at dinner parties so we rarely buy it. Mostly because I pick it up, look at the ingredients and say “Oh, I could make that!” and then never do. Well guess what, doubters? I did it. And you can too!
- 1/2 cup Coriander Seeds
- 1/2 cup Hazelnuts
- 1/2 cup Pine nuts
- 1/2 cup Sesame Seeds
- 3 tablespoons Cumin Seeds
- 1 tablespoon Chilli Flakes
- 1 teaspoon Paprika
- 1 teaspoon Rock salt, ground
- 1 teaspoon Pepper
1. Turn your oven to 180 degrees. Line a tray with baking paper and bake your hazelnuts for 2 – 5 minutes or until you see the skin cracking.
Once the skin has cracked, remove from the oven and remove all the skin by rubbing them between a few sheets of paper towel or a clean tea towel.
2. Toss hazelnuts in the food processor and pulse until you are happy with the consistency, then empty into a large bowl.
3. In a fry pan, toast your pine nuts, coriander seeds and cumin seeds lightly on a medium heat. No oil is needed, just give the pan a shake every now and then to make sure they are heating evenly.
4. Pop them into the food processor and pulse until they are nice and chopped, then empty into the bowl containing the hazelnuts.
5. Finally, lightly toast the sesame seeds in the pan, until they start to turn golden. Don’t forget to shake dat pan!
6. Toss the toasted sesame seeds and remaining ingredients into your nut mixture; chilli flakes, paprika, rock salt and pepper. Stir until combined.
7. Serve it up as you like! It’s pretty delish with a nice bread of any variety and some olive oil!
In terms of storage, I’d suggest popping into a dry airtight jar or container though to be honest, I’m not sure about the shelf life on this. I wouldn’t leave it too long but I have seen the store bought varieties last for at least 3 months. If anyone has any tips on this, do drop a comment below! I’d really appreciate it