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My post today is a recipe for Almond Dukkah, which is a blend of nuts, seeds & spices that the interwebs tell me originates from Egypt. And it tastes AMAZING…
Dukkah is really versatile, both in the recipe it’s self & also how it can be used in cooking.
When it comes to eating it, the classic way is using the dukkah as a dip with bread. You take a bite size hunk of rustic bread, dip it in olive oil (& balsamic vinegar if you like) then dip it in the dukkah. Mmmmmm.
This method was my first encounter with dukkah, and it was many years ago now but I still remember asking the waitstaff what it was and how did we eat it? I’m never too shy to admit when I’m a bit clueless – you would be surprised what you learn but just asking! If I hadn’t have asked, then who knows how long it would have been before dukkah came into my life – and that would be sad.☹
You can also use it as a sprinkle on meat or veg before then baking, or flavouring breadcrumbs. You can dust some over a pie before cooking, or a poached egg…you get the point. Versatile.
You can also vary the recipe in many different ways, by mixing and matching to suit your tastes –
If you aren’t into almonds, try cashews maybe…
LOVE pistachios? Swap them for the almonds…
Add some chilli powder for heat…
Give it some zing with dried mint…
Like I said…versatile! Give it a go – it’s a maximum flavour / minimal work kind of thing! Do you have a variation you like to use? I’d love to know…
Makes approx 1/3 cup
A versatile Egyptian blend of nuts, seeds & spice - use as a dip with chunky bread & olive oil, or sprinkle over your next oven baked meal for a flavour hit. Easy to multiply, or vary to suit your tastes.
- 2 tbsp slivered almonds
- 1 tbsp sesame seeds
- 2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp ground coriander seeds
- Several grinds of freshly ground black pepper optional
- fine salt to taste optional
In a small frying pan over low heat, toast almonds, sesame, cumin & fennel seeds until fragrant & starting to colour (about 2 - 4 mins) - make sure to stir frequently to give them all a chance to colour evenly & not burn.
Turn off heat, add the ground coriander to the pan & stir to heat slightly.
Place spice mix into a mortar & pestle along with the salt & pepper if you are using it, and grind until you get a course, chunky powder (see the photos for the texture you are looking for - your blend will vary from fine powder from the coriander, to seeds, then to chunky pieces of almond).
If you don't have a mortar & pestle, you could place the spice mix into a food processor to grind - just be careful not to over-process or you may well end up with spice paste!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*