Dukkah
Description
Spicing up dishes with dukkah is a certain way to add a fancy touch and an incredible depth of flavor to those dishes. Make a batch and keep it on your kitchen shelf, it is a handy blend to rely on!
Ingredients
- ½ cup almonds shelled
- 4 tablespoons walnuts
- 4 tablespoons white sesame seeds
- 4 tablespoons hulled pumpkin seeds pepitas
- 1 leveled teaspoon fennel seeds
- 1 leveled teaspoon cumin powder
- 1 leveled teaspoon coriander powder
- 1 leveled teaspoon sea salt
- Chilli flakes optional
Instructions
- Over medium heat, gently roast the almonds and walnuts in a dry skillet, no oil added, and toast about 3-4 minutes, stirring all the time until fragrant and partially colored. Remove from skillet and set aside.
- Add the sesame seeds to the skillet and toast over medium heat, stirring all the time until the sesame seeds turn into a golden nuttiness. Beware while toasting sesame seeds, they can burn quickly. Remove from skillet and set aside.
- In the same skillet, lightly toast the pumpkin seeds, over medium heat, stir well. As the pumpkin seeds heat, some may pop a bit, no worries that is o.k, keep stirring until they turn golden brown, it takes about 2 – 3 minutes. Remove from skillet to avoid burning them. Set aside.
- In a food processor fitted with a blade, add the toasted almonds, walnuts, sesame seeds, pumpkin seeds, fennel seeds, cumin powder coriander powder, and sea salt.
- Pulse to grind the mix until well ground together but not a powder, you don’t want the mix to be too fine, the consistency should be that of coarse breadcrumbs.
- Keep in a tight glass jar and dukkah keeps well at room temperature for 3 weeks. Happy eating.
Video
Notes
Labneh and dukkah are a match made in food heaven.
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