Dukkah is a highly flavored, nutritious mixture of spiced, finely chopped nuts and seeds. Serve it in shallow bowls, beside pieces of crusty bread to dip first in olive or avocado oil, then into Dukkah.
FOR 2 ¼ CUPS:
½ cup Alison’s Pantry Sesame Seeds
½ cup Alison’s Pantry Sunflower Seeds
½ cup Alison’s Pantry Pumpkin Seeds
½ cup Alison’s Pantry Whole Blanched Almonds
½ cup Alison’s Pantry Hazelnuts
¼ cup cumin seeds
¼ cup coriander seeds
1 Tbsp (ground) paprika
1 ½ tsp (flaky) salt
1 ½ tsp (ground) turmeric
Heat the oven to 180°C. Roast the seeds and nuts in separate foil dishes, putting nuts in the oven in the order given. Check every few minutes, taking out each container when the contents have darkened a little and have an appetizing aroma. (Most take about 10 minutes.)
Let nuts and seeds cool, then grind with the paprika, salt and turmeric, in several batches in a food processor (use pulse button), spice grinder or with a pestle and mortar. Mixture should have some texture – it should not be an oily powder. Use immediately or store in airtight containers in a cool place, away from direct light. It gradually loses flavor, but lasts about two months.
Note: Try Dukkah sprinkled on an oiled chicken before roasting, and on plainly cooked green beans. Mix Dukkah with a similar amount of flour, dip fillets first in beaten egg then in the Dukkah mixture, then shallow-fry in a little canola oil.
Download PDF version: Alison Holst’s Dukkah