Dukkah is a wonderful middle eastern spice mix that is ridiculously easy to make. It’s traditionally served with olive oil and flat bread but also can be added to curries, salads, meat dishes etc. The ingredients list is quite forgiving, open to a variety of culinary substitutes in regard to the type of nuts and spices. We live near a fabulous middle eastern spice grocer and it’s fantastic to go and buy loads of different spices, herbs and other dry goods. Here’s the recipe I like to use:
- 1 cup raw nuts (you could use almonds, cashews, hazelnuts, pinenuts etc)
- 1/4 cup coriander seeds
- 3 tablespoons sesame seeds
- 1/4 cup cumin seeds
- 1 tablespoon black peppercorns
- ½-1 teaspoon dried chilli flakes (optional)
- 1 teaspoon salt
- Heat a non stick pan over high heat, add the nuts, and dry-toast until slightly browned and fragrant, being careful that they don’t burn. Remove from the heat and cool completely.
- Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.
- Place the nuts and seeds, along with the salt into a blender and pulse until broken down but not until it becomes a paste.