Now that it has entered my kitchen, life before dukkah seems bland in comparison. Dukkah is an Egyptian condiment consisting of a mixture of herbs, nuts (usually hazelnut) and spices. This lush recipe is from Maggie Lynch, Director of Cooking studies at the Irish Institute of Nutrition. Your house will smell amazing and you will not regret making a stash of it. Makes an amazing gift too for the taste seekers in your life!
MAKES ABOUT 350ML
100g skinned hazelnuts or whole almonds or pistachio nuts, with their skins 4 tbsp sesame seeds
3 tbsp cumin seeds
1 1/2 tbsp coriander seeds
1 tsp fennel seeds
2 tbsp sunflower seeds
1 tbsp pink peppercorns
1 tsp nigella seeds
1 dessertspoon ground nori 2 tsp chia seeds
1 1/2 tsp sea salt
1 tsp smoked paprika
1 tsp ground cinnamon
1 Toast the nuts in a dry pan set over a medium heat for a few minutes, until their colour has deepened. Shake the pan constantly to prevent them from burning. Transfer to a food processor and pulse until they resemble a fine to a coarse crumble, then tip into a bowl. Alternatively, using a mortar and pestle for crushing the nuts will give you more control of the texture.
2 Using the same hot, dry pan, toast the sesame seeds in the same way and add to the bowl with the nuts, then lightly toast the cumin, coriander and fennel seeds. When their aroma fills the kitchen, transfer them immediately to the food processor.
3 Dry toast the sunflower seeds, as above, followed by the pink peppercorns and nigella seeds. Transfer to the food processor or your mortar and pestle. Pulse or crush all the seeds together, but don’t over-process. Finally, add in the ground nori, chia seeds, sea salt, smoked paprika and cinnamon to the nut bowl, then mix together with the coarsely chopped seeds. Store in an airtight container for up to a year, at the ready to sprinkle on everything, rice, eggs, steamed veg, salads OR whatever needs an upgrade!