Homemade Dukkah

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Dukkah is one of those things I’m often tempted to buy at a market on a weekend expedition.  It seems like a treat to be eaten sparingly.  There is something about it that makes me want to sit around a table with friends, a few glasses of wine and a good loaf of bread on a lazy sunny Sunday afternoon.  Until now though I’ve found myself sporadically buying it, and occasionally branching out beyond the bread and oil serving suggestion to crumb fish or chicken with it, but mainly it has remained a treat in my kitchen.

A few things led me to this post and creating my own dukkah.  One was having about 1kg of pistachio nuts that are a leftover from Christmas last year, another was actually us cooking from Claudia Roden’s Book of Middle Eastern Food as part of The Cookbook Guru back in April last year.  The final key was having enough of the right spices in the kitchen, whilst appearing deceptively easy to make with ingredients to hand… when you start weighing ingredients and see what 250g of coriander seeds actually looks like you will realise a trip to the grocery store is in need.

With ingredients to hand finally I set myself to making this very easy recipe, quartering the suggested ingredients and still ending up with an exceptionally generous serve of dukkah that will last us a good 3 months.  This is my version, very heavily based on Roden’s recipe.

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Pistachio Dukkah

taken from Claudia Roden’s A New Book of Middle Eastern Food

  • 125g sesame seeds
  • 60g hazelnuts
  • 60g pistachio nuts
  • 70g coriander seeds
  • 70g ground cumin
  • 3 tsp sea salt
  • 2 tsp freshly ground pepper

Roast your spices and nuts individually.  Place all ingredients into a food processor or mortar and pestle and grind until roughly mixed. You don’t want to blend the mixture to a complete paste, more just break up the nuts and seeds and combine them well.  You may like to add more salt and pepper to suit your tastes.

Dukkah will keep in an airtight container for a few weeks, but I’d say better to make in smaller batches rather than big ones unless you are obessed with eating it on everything.

And those of you not familiar with dukkah, it’s a beautiful fragrant and savory spice mix, and this is just some of my idea’s of what you can do with it:

  • use instead of breadcrumbs as a crust on fish or chicken
  • sprinkle on your morning eggs or avocado
  • add as an extra zing sprinkled over a dip like beetroot
  • serve with a good olive oil and bread for dipping
  • toss your roasted vegetables in a good handful just before serving

Shared With Love,

Leah

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4 Comments Add yours

    1. Leah says:

      Thanks Mary, and it really is so easy to make 🙂

      Like

  1. ladyredspecs says:

    I have some dukkah hanging around in the fridge I need to use, maybe i’ll crumb some chicken breasts…xxxx

    Like

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