Dukkah: nut, seed and spice blend
Dukkah is an Egyptian and Middle Eastern spice and nut blend that adds a massive flavour injection when sprinkled on many different types of food. I love it on any kind of eggs, roasted veggies, labneh dip, houmous, roast chicken, or grilled fish.
I’ve tweaked the traditional recipe a little, adding more sunflower, pumpkin, and sesame seeds and switching hazelnuts (as I didn’t have any!) for almonds, so this is my take on dukkah, and I hope you like it.
You’ll be doing your gut a favour by adding fibre and a few more plants to your weekly total, as each ingredient counts as one of the 30 you are recommended to eat by @zoe @timspector. Happy microbes!
Ingredients
Fills a 0.5 litre Kilner jar (medium-sized)
2 ½ tbsp coriander seeds
2 tsp cumin seeds2 tsp fennel seeds
40g black and white sesame seeds
40g sliced almonds, toasted
40g sunflower
40g pumpkin seeds
1 tsp dried oregano
1 tsp paprika
½ tsp salt
Method
Toast the nuts, sunflower, pumpkin and sesame seeds for a few minutes in a hot frying pan until they pop a little and start turning golden, then remove and set aside in a bowl. Separate 1/3 of this mix into another smaller bowl.
Add the coriander, fennel, and cumin seeds to the pan for about a minute, followed by the paprika and oregano for 30 seconds.
Mix all the ingredients and leave to cool in a bowl.
Put the mix into a small blender and blitz for a few seconds until you have a rough texture.
Mix in the remaining nuts, sunflower, pumpkin, and sesame seeds.
