Dukkah is a fragrant and tasty dish used as a dip with fresh bread dipped in olive oil then in the dukkah. It also makes a great sprinkle on soups, salads or vegetablesand can be used as a coating for fish or chicken.
These are all approximate quantities and you can use whatever nuts & spices you particularly enjoy but this is a good base. Caraway seeds add a good flavour too.
1⁄2 c sunflower seeds
1⁄2 c sesame seeds
1⁄2 c pumpkin seeds
1 c almonds
1⁄4 c cumin seeds
1 c coriander seeds
1 1⁄2 t sea salt
1 T paprika
1 1⁄2 t turmeric
Toast each batch separately (as some toast much quicker than others) in the oven or use a cast iron fry pan as then you can really watch each batch and control the heat. The almonds almost “bloat” when they are ready.
Completely cool and then crush using a mortar and pestle or food processor, ensuring there is still some lumps for good texture. Taste as you go to see if you need a bit more salt.
Stores well in the fridge for up to 3 months.
Nuts and seeds are a good source of healthy fats and help us to obtain nutrients such as magnesium, (relaxes nerves, muscles; bone health, heart health), manganese, (antioxidant, nerve health, bone health), potassium, (nerve transmission, muscle contraction, BP, heart function), zinc (antioxidant, immunity, reproductive health, antioxidant) as well as some B vitamins (energy, metabolism, nervous system) and vitamin E (antioxidant, circulation, heart health).
Dukkah in a decorative glass jar with a ribbon and a hand written label makes a much appreciated gift especially over the holiday season when friends and family are visiting. Pair up with a dish with a compartment for the oil and one for the dukkah.