Dukkah
The traditional use for dukkah is as a dip – it is especially good with hard-boiled eggs and red peppers. Use as a seasoning to sprinkle over grilled vegetables, meat and fish or mix with oil and brush over hot flatbreads.
Ingredients
- 75²µ/2¾´Ç³ú nuts
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- ½ tsp fennel seeds
- 30–50²µ/1–1¾´Ç³ú sesame seeds, to taste
- 1½ tsp sea salt flakes
Method
Preheat the oven to 180C/160C Fan/Gas 4. Put the nuts on a baking tray and toast in the oven. Tip into a small food processor.
Toast the coriander and cumin seeds on the baking tray or in a frying pan on the hob for a couple of minutes, until the smell of their fragrant oils is released by the heat. Add to the nuts.
Toast the sesame seeds in the same way for a couple of minutes, until they are lightly brown. Add to the nuts along with the sea salt.
Pulse the mixture in the food processor until it is a rough, sandy texture rather than a paste. Store in a jar in a cool place.
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