Dukkah is typically a mixture of roasted nuts, seeds and spices, all chopped to a tasty crunchy crumb mixture. It is very often mixed with olive oil and bread is dipped into it. It is documented as being Egyptian, and a version features in pretty much every Middle Eastern cookbook I own. There are often slight differences between the choices of nuts used, or the addition of roasted chickpeas, or not…like with all recipes, everyone creates their own version.
I’ve blogged about and made it before, and many times since in various guises, and I’ve been known to eat it unadulterated with a spoon from the jar, or thrown it over salads or vegetables, or included it in dips and marinades; it adds a crunch to all sorts of dishes, as well as great flavour.
I recently made it again with a twist..the addition of roasted hemp seeds for some extra flavour and goodness..
This dukkah is a mixture of..
Roasted hemp seeds
Roasted sesame seeds
Roasted coriander seeds
Roasted cumin seeds
Each of the ingredients need to be spread in a single layer on a baking sheet and roasted in an oven at 180-200C.
You need to watch them, as they all take different times to roast, and to ensure that they don’t burn or overcook as they will become bitter and ruin the mixture.
Let them cool and them chop them all together to a crumb texture in a food blender.
Then use at will!
Today mine became part of a salad with quinoa, grated carrot and courgette, lemon juice and olive oil. Big yum!!!!
Better late than never..I’m taking this along to this week’s Fiesta Friday, co hosted this week by lovely ladies, Sarah and Kaila, and hope that everyone will enjoy the freshness of this salad 🙂