Dukkah

Dukkah
Dukkah is an Egyptian mix of nuts, seeds and spices that is roasted and ground. The blend of ingredients can be varied to suit you own tastes, this recipe is a combination that I like to make. But you can vary to suit you own tastes. You could add hazelnuts instead of the nut mix I have suggested. Chilli (flakes), fennel or coriander seeds are other spices and seeds you might like to try. Experiment to see what you like.
We most often eat this as a dipping mixture – dunk crusty bread into olive oil and then into the dukkah (then into your mouth!). But there are many other options for how to use this tasty mix; use as a crunchy topping sprinkled on salads, roasted vegetables or as a rub for fish or meat. Try coating chicken strips and then pan fry – crunchy tasty chicken tenders in no time at all!

I  store the dukkah in a sealed container in the fridge. Particularly as this mixture has macadamias in it. Stored this way the dukkah will last several weeks.
It also makes a lovely gift, great for Christmas time.
This recipe makes a large quantity – enough to make 5 small gift sized jars to give away and still have some left over for yourself.

 

Dukkah
 
Prep Time
Total Time
 
Author:
Recipe type: Dips & Condiments
Serves: Lots!
Ingredients
  • 150g roasted almonds
  • 50g pistachio nuts
  • 50g macadamia nuts
  • 50g sesame seeds
  • 10g chia seeds
  • 1 tsp cumin seeds
  • 1 tsp cardamom seeds
  • 1 tsp black peppercorns
  • ½ tsp rock salt
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
Method
  1. Place almonds, pistachio nuts, macadamia nuts, sesame seeds, chia seeds, cumin seeds, and cardamom seeds into Tmx bowl and dry roast 100 degrees, 9 minutes, speed 1.
  2. Remove the lid from the bowl and carefully spread the roasted mixture onto a tray or large plate to cool down.
  3. Once cooled, add back to the bowl with the remaining ingredients lock the lid and turbo pulse 3-4 times until a large breadcrumb consistency is achieved. I like to leave a few larger chunks of nuts in my mix, as it looks nice. Be careful not to over-blitz, use the pulse button in short bursts and check in between.
  4. Store the dukkah in airtight containers in the fridge. It will keep for several weeks.

 

Comments

    • Cooking in the Chaos says

      Give it a go Kat, so easy to make and very tasty. You can alter the flavours to suit your own taste too. Enjoy xx

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