This versitile dukkah recipe will lift any dish making it extra tasty and delicious. A small sprinkle is all you need and with a yield of just over 2 cups, one batch will last awhile. A pantry staple in our house, many of our meals now seem dull without it. Its super easy to make and can be made with any type of nut you have on hand.
- Prep: 10 Minutes
- Cook: 15 Minutes
- Portions: 2 Cups
Ingredients:
- 1 cup natural almonds (or other nut of choice)
- 1/3 cup sesame seeds, toasted
- 3 tbsp coriander seeds
- 3 tbsp cumin seeds
- 1 tsp ground black pepper
- 1 tsp sea salt (iodised)
- 2 tsp dried oregano
- 2 tsp dried mint
- 2 tsp dried sumac
- 1/2 tsp chilli flakes
Method:
- Preheat the oven to 170 degrees, fan bake
- Place the almonds on a oven tray and roast for 10-12 minutes. Remove from the oven and set aside
- In a small frying pan, add the sesame seeds and toast dry over a low heat until just starting to turn golden. Set aside
- Place the coriander and cumin seeds in a mortar and pestle and grind. Alternatively you can add these to a spice grinder and blitz a few times.
- Chop the almond into small pieces or blitz a few times in a small food processor to get a rough consistency. Avoid over blitzing otherwise you may get a paste
- In a small-medium bowl, mix the almonds, sesame seeds, ground coriander and cumin seeds, salt, pepper and remaining herbs and spices and mix to combine
- Transfer the dukkah into air tight glass jars or containers and store at room temperature
