I don’t think we had anything as exotic as dukkah when we were children, but this is now another staple I pack to take away. It’s perfect with fresh bread, dipped in some locally-sourced olive oil. I also use it as a rub over steak or sprinkle over fish for a barbecue. For a quick dressing, stir a tablespoon of dukkah with some lemon juice through yoghurt.
Ingredients
| 1 cup | Pistachios |
| ½ cup | Almonds (Main) |
| 2 Tbsp | Fennel seeds |
| 1 tsp | Cumin seeds |
| 1 Tbsp | Ground coriander |
| ¼ cup | Sesame seeds |
| ¼ tsp | Salt |
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Directions
- Preheat an oven to 170C.
- Place the pistachios and almonds on a baking tray and place into the oven for 10 minutes until toasted. Remove and cool.
- In a dry frying pan place the fennel and cumin seeds. Heat until they smell fragrant. Add the coriander and toast for 2 minutes. Remove and place into the mortar and pestle and grind finely.
- Toast the sesame seeds in the pan until lightly browned.
- Into a food processor place the nuts and pulse until chopped small. Add the salt, sesame seeds and spice mix and whizz.
- Store in an airtight container.
