Homemade Dukkah

*Ahem*.. you there.. yes, you Internet people – let me start by apologising for my utter laziness in regards to posts and commend Priya on picking up the slack, where would I be without her I wonder..? Probably eating steak and chips in front of the TV, but I digress.  Starting a new job has kept me rather busy and given me an excuse not to blog, but I will endeavour to pull my finger out and post some nice recipes, slightly more frequently for you guys and if I forget give me a nudge won’t you?

Having never made Dukkah before and eaten it so many times I thought it was worth giving a crack.  And believe you me it’s as simple as it is delicious.  Dukkah is an Egyptian nut, seed and spice blend designed to be eaten with bread and oil, but I’ve been seeing it popping up in many a Melbourne brunch spot sprinkled over poached eggs.  I used almonds in this recipe, but feel free to use hazelnuts or any other nut that tickles your pickle.  I added a dash of chilli powder (to keep Priya happy), but it would work just as well without.  Make it en masse, keep it in an air-tight container in a dark place and it will last for ages – ready to be pulled out when unexpected guests drop in.  I’ve been experimenting using it in other recipes, which will be up on the blog sooner rather than later (I hope).   OK, enough jabbering, give the below recipe a shot, it’s simple, cheap and oh so moreish!

-alex

IMGP6839Ingredients:

  • 1 cup almonds
  • 2/3 cup sesame seeds
  • 3 Tbsp whole coriander seeds
  • 3 Tbsp whole cumin seeds
  • 1 Tbsp whole pepper corns
  • 1 tsp sea salt flakes
  • 1 tsp chilli powder
  • Olive oil to serve
  • Crust bread to serve

Method:

Preheat your oven to 180°C.  Line an oven dish with baking paper.  Spread almonds over baking paper and bake for 5-7 minutes, or until golden and toasted.  Set on separate plate to cool.

IMGP6822Spread sesame seeds over baking paper and toast in oven for 1-3 minutes, or until golden.  Set aside to cool.

IMGP6824Toast coriander, cumin and pepper in frying pan over medium heat for 1-2 minutes or until aromatic.  Transfer to pestle and mortar and grind to rough powder, or use a spice grinder.

IMGP6825When almonds are cool, pour into food processor and blitz until rough crumb.

IMGP6835Add sesame seeds, spice blend, chilli powder and salt and give one good blitz – just to mix.  Serve alongside warmed bread and olive oil for a delicious pre-dinner snack.  Or liven up some roast veg with a sprinkle just before serving or over some eggs.  Keep leftovers in an airtight container.

IMGP6839