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
½cupalmondsshelled
4tablespoonswalnuts
4tablespoonswhite sesame seeds
4tablespoonshulled pumpkin seedspepitas
1leveled teaspoon fennel seeds
1leveled teaspoon cumin powder
1leveled teaspoon coriander powder
1leveled teaspoon sea salt
Chilli flakesoptional
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.If you make this recipe, leave a comment below or share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia’s Lebanese Cuisine