Making your own dukkah
I was posting the recipe for this simple and delicious tomato salad this week and realised I never posted the recipe for making your own dukkah. Dukkah is a mixture that originates from Egypt and is typically made with various spices and nuts. Of course you can use it however you like but it works really well as a dip sprinkled over yogurt or over salads. I tend to make a batch and store it in an airtight jar. It easily keeps for a few weeks before it goes stale.
I haven’t really seen it in shops but you can probably buy it ready made. Not sure why you would do that as it is super simple to make as the recipe below shows you.
Just make a big batch and have it ready to sprinkle over salads or dips!Print
How to make dukkah
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- 75 gram hazelnuts, white ones
- 150 gr almonds, white
- 2 tbsp cuminseeds
- 1 tbsp coriander seeds
- 1,5 tsp fennel seeds
- 2 tsp black sesame seeds (or regular if you don’t have black)
- 1 tsp salt flakes
- Preheat the oven to 180 ˚C. (350 F) Mix all ingredients together and spread out over a baking try.
- Place in the oven and roast for about 10 minutes or until golden and fragrant. Don’t let it get too dark as that will make things bitter.
- Leave to cool somewhat before placing in the food processor to grind.
- Don’t turn it too long as it will turn into nut butter, but make into a coarse mixture.
- Leave to cool and store in an airtight container for up to 2-3 weeks