Dukkah
Prep – 10 minutes
Cook – 15 minutes
Serves 4 cups
Dukkah is essentially a roasted blend of nuts, herbs and spices that’s incredible served with fresh bread dipped in olive oil. The original recipe comes from Egypt, so it’s safe to say the idea has been around for a little while. You might have seen this delicious condiment called by its other names (dakka, dukka or duqqa). It doesn’t matter what you want to call it or how you want to pronounce it, it’s still going to be delicious. It’s a good idea to have some if this made up so that when you have visitors, you’ve got rather a nice little nibble idea sorted. It’s also great on a cheeseboard or as a seasoning for meats, scrambled eggs and other savoury dishes.
Ingredients
2 cups hazelnuts
1 cup pistachio nuts, shelled
1 cup sesame seeds
3 tbsp cumin seeds
3 tsp nigella seeds (optional)
3 tsp fennel seeds
1/2 tsp salt
3 tsp ground coriander
1/2 tsp ground black pepper
4 tsp dried mint leaves
To make
Preheat the oven to 160°C fan-bake. Line a baking tray with baking paper.
Place all the ingredients except the mint in a food processor and process to a crumb. Spread out in an even layer on the prepared tray.
Bake in the centre of the oven for 10-15 minutes until fragrant – it should all be turning a golden brown colour and smelling lovely. Leave it a little longer if it looks pale. Cool, then stir through the mint.
Store in an airtight container or jar with a tight-fitting lid in the pantry for a couple of weeks.
Serve in a bowl as a dip for lovely fresh bread with good-quality extra virgin olive oil.
