Dukkah, also commonly spelt duqqa, is a Middle Eastern and Egyptian blend of nuts, seeds and warming spices, coarsely grounded to create a savory, sweet and slightly zesty flavour!
Typically used as a dip for breads or vegetables, we serve ours on a softly roasted sweet potato to really infuse the flavours and aromas of the blend. We use a pinch of Maldon Salt to heighten the earthy notes of pistachios, almonds and cumin within this dish.
- Start by toasting the nuts. Heat the oven to 180C and place the nuts on to a baking tray and place in the oven for 5 minutes – keep an eye on them so they don’t burn but are nicely golden.
- Remove from the oven and then when slightly cooled, chop or bash in a pestle and mortar. Then tip into a large bowl.
- In a large frying pan start by toasting the sesame seeds, then add these to the nuts.
- Next toast the fennel seeds, coriander seeds and cumin seeds until they are golden and smelling fragrant. Add these to the pestle and mortar and crush before adding to the bowl with the nuts. Add the smoked paprika, Maldon Salt and black sesame seeds and mix well.
- You can now use this dukkah on several dishes – salads, on feta or burrata, meat and fish, roasted vegetables and hummus. We served ours on a soft roasted sweet potato.
