It’s time to liberate your snacking, seasoning and smack factor of everything that’s coming out of your kitchen – and here’s one way to do it. With its origin in Egypt, and the folks Down Under bringing it to our attention, dukkah is one compelling little concoction. So first a little history lesson – it’s “do-ka” and it means “to pound” ’cause that’s exactly how it went down before the food processor, folks were rockin’ a mortar & pestle. Nuts, seeds and spices are toasted and pounded/processed into a granular mixture to perk up anything in it’s path! It’s traditionally served as a dipping spice alongside olive oil and crusty bread, and it’s time to break from tradition and push the dukkah envelope – a sprinkle in, on or over anything you serve will be all the better for it. And FYI, the variations are endless – it’s all negotiable – the nuts, the seeds, the herbs & the spices, so get on the dukkah train, it’s a game-changer!
click here to jump down to the dukkah recipe
1. Measure your nuts and seeds and get ready to toast.
2. Colour means flavour – allow to cool.
3. Like I said, colour means flavour and like I also said, allow to cool.
4. Start adding the toasted, cooled ingredients to your processor.
5. Pumpkin seeds are next.
6. The cooled pumpkin seeds join the party.
7. Coriander seeds go in the hot pan next – keep ’em moving.
8. Down they go.
9. Seeds are next.
10. In they go.
11. Peppercorns come to life with a quick toast.
12. You want a high-end salt.
13. Chili flakes are a must.
14. And a teaspoon or two of dried mint.
15. And everybody’s at the party, ready to rumble.
15. And this would be what a rumble looks like!
16. Taste is next – and the best way to do that is a little bread, dipped in olive oil and then into your dukkah! Adjust to suit whatever mood you’re in – push whatever flavour turns you on!
dukkah
yield 2 cups
INGREDIENTS & METHOD
1. Toast the following, allow to cool and add to the bowl of your food processor:
- 1/2 cup nuts (almonds, walnuts, hazelnuts, cashews)
2. Toast each of the following separately, just until fragrant, let cool and add to the food processor:
- 1/3 cup sesame seeds
- 1/4 cup pumpkin seeds
- 2 tbsps. coriander seeds
- 1 tsp. each cumin, fennel & caraway seeds
- 1/2 tbsp. black pepper
3. Add the following to the nuts & seeds in the food processor, pulse until the mixture resembles bread crumbs:
- 1 tsp. sea salt
- 1/4 tsp. chili pepper
- 1-2 tsp. dried mint
4. Store in a glass jar in the fridge for up to a month.
5. To serve – sprinkle on or stir into anything you like!
dukkah destinations
- as a crust on chicken, fish, seafood or meat
- any egg dish from soft or hard-boiled to scrambled & omelets
- over any vegetable – roasted, steamed or grilled
- over any fruit
- over any salad
- over or in any pasta, grain or rice dishes
- make chips – brush tortillas or pita bread with olive oil, sprinkle with dukkah & bake until crisp
- toss a teaspoon in salad dressing
- sprinkle on a sandwich, or a burger
- mix into cream cheese, greek yogurt, hummus or dip
seared surimi crab
brownies with black beans, double chocolate & walnuts
eggs in pepper rings
hummus with spice & parsley
wild rice salad with toasted nuts & grapes
