Amanda A-mangia: Make your own dukkah
#AfricaMonth: This Egyptian aromatic spice blend of toasted nuts and seeds is addictive when served as a dip with bread and olive oil.
You can buy it, but it’s easy to make your own and freshly toasted nuts and seeds taste better. It is also great fun to experiment with different ingredients.
Dukkah can be sprinkled over roasted vegetables, pasta, feta cheese, peaches and asparagus. It is also often used as a crust for lamb, chicken, and fish.
BASIC INGREDIENTS
Nuts – hazelnuts, almonds, pistachios, cashews, pine nuts, macadamia nuts
Sesame seeds
Coriander
Cumin
OPTIONAL ADDITIONS
Dried marjoram, mint or thyme
Dried lemon zest
Red chili flakes or chili powder
Freshly ground or whole peppercorns
Other seeds and spices of your choice
Sugar
Salt
DUKKAH (BASIC RECIPE)
Makes 2 1/4 cups
1 cup nuts
1/2 cup sesame seeds
1/2 cup coriander seeds
1/4 cup cumin seeds
1 teaspoon sea salt
Black pepper
METHOD
Toast the nuts and seeds in separate batches. Let them cool completely.
Combine all the ingredients in a food processor and pulse. The mixture may be fine or coarse, depending on personal preference, but be sure it is dry and crumbly. Over-mixing will turn it into a paste. You can also use a mortar and pestle or spice grinder.
Store in an airtight container in the fridge.
How to toast nuts
How to toast seeds and spices
