Dukkah

By Hester

Can be sprinkled on salads or pasta dishes or brushed on pita or pizza dough, use as a coating mix for chicken or fish before grilling. You can also take bread, dip it in olive oil and then in the dukkah. I have a couple recipes in the Indian Cookbook that use the Dukkah.
Any variety of seeds can be used including; almonds, pumpkin, hazelnuts, sunflower,sesame, fennel, black pepper, paprika etc.

Ingredients

• 1 cup of shelled pistachio nut
• 1 cup almonds
• 1 tablespoon whole coriander seed
• 1 tablespoon whole cumin seed
• 1/2 teaspoon dried thyme
• 1/4 cup sesame seed
• 1/4 teaspoon salt

Details

Servings 2

Preparation

Step 1

Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.

Toast the spice seeds and sesame seeds separately in the same way.

Cool and combine with the remaining ingredients in a food processor.

Grind the mixture until it resembles small breadcrumbs.

The mixture should be very dry and crumbly, not a paste.

Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.