Dukkah
Originating from Egypt, dukkah is a scrumptious and crunchy mixture of spices, nuts and seeds that can be used as a seasoning or condiment.
It is a wonderful addition to flavour your salads, fish, eggs or vegetables. Dukkah is very easy and quick to make and will keep indefinitely if stored well in an airtight container in the fridge.
Enjoy your cooking being made easy but more flavorful with the addition of this highly nutritious wholefood pantry staple.
Makes 2 cups
Picture: Krystle Manning
Ingredients
½ cup walnuts
½ cup macadamia nuts or almonds
½ cup hazelnuts
½ cup sesame seeds
1 teaspoon fennel seeds
1 tablespoons cumin seeds
1 tablespoon coriander seeds
1 teaspoon sea salt
1 tsp turmeric powder
1 teaspoon kelp granules or powder
Method
Put all the nuts in a medium size skillet and cook for three minutes on medium heat with occasional stirring.
Add the toasted nuts into a food processor and pulse until coarse.
Transfer them into a mixing bowl and set aside.
Next, toast the sesame seeds on low heat in the skillet for 2 minutes or until light brown.
Add them to the bowl with the nuts.
Toast the fennel, cumin and coriander seeds in the skillet for two minutes on medium heat.
Grind them to a coarse consistency with a clean coffee grinder or mortar and pestle.
Mix the seeds into the nut and sesame mixture and add the sea salt, turmeric powder and kelp granules. Mix well.
Transfer the dukkah into a glass jar with an air-tight lid and store in the fridge