Makes about 1 cup
Prep time | 5 minutes
Cooking time | 5 minutes
Dukkah is an Egyptian side dish which is made up of nuts, seeds and spices. In my version I use almonds, but you can vary the ingredients to your taste. As with so many things, this is so much better freshly home-made – and it couldn’t be easier to make. Perfect with good bread and olive oil, it’s also great as a coating for chicken, lamb or fish.
Ingredients
• 1/3 cup roasted unsalted almonds
• 1/3 cup sesame seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 12 white peppercorns
• ¼ teaspoon ground hot chillies (optional)
• ½ teaspoon sea salt flakes
Method
1. Place almonds in the bowl of a food processor and process until mostly about the size of sesame seeds. There will be some bigger pieces and some powder, this is ok. Heat a large non-stick frypan or chef’s pan over medium-high heat and dry-roast the almonds until golden and aromatic. Remove to a bowl.
2. Place the sesame seeds in the hot pan and toast until golden, then remove to the bowl.
3. Place the coriander seeds, cumin seeds and peppercorns into the pan and toast until starting to colour, and aromatic. Place into the bowl of the processor with the sea salt and process to a coarse powder. Place in the bowl with the almonds and sesame seeds, and add the chilli. Mix well and allow to cool before storing in an air-tight container.
Dip Recipes
