Dukkah is a beautifully aromatic and incredibly delicious Middle Eastern blend of seeds, spices and nuts. It is lovely sprinkled over eggs; over grilled or roasted vegetables, salads or raw veggies; on soft goat’s cheese or cashew cheese; also with olive oil spread over sprouted or sourdough bread; or on top of avocado toast. It also makes a fantastic crust for chicken, fish, or lamb – just press the spice mixture over the meat, then grill or roast – if you have a jar of dukkah in the cupboard dinner can be ready so quickly! Dukkah can also be sprinkled over hummos, beetroot dip or baba ghanouj, or onto soups for added flavour . I love to top roasted carrot soup with a dollop of creamy sheep’s yoghurt and a some pistachio dukkah.
Make dukkah only in small amounts so it is very fresh, and store in a sealed glass jar in the pantry for up to 2 weeks….though it is so yummy it is unlikely to last that long!
Roasted carrot soup topped with a dollop of sheep’s yoghurt, a drizzle of olive oil and a sprinkle of pistachio dukkah.
Wild barramundi fillets crusted with pistachio dukkah and pan-fried in butter. Serve with lemon wedges and salad.
- 1/2 Cup Pistachio Kernels Preferably activated
- 1/4 Cup Sesame Seeds
- 3 Tsp Coriander Seeds
- 2 Tsp Cumin Seeds
- 1 Tsp Fennel Seeds
- 1 Tsp Salt Unrefined
- 1/2 Tsp Black Pepper Freshly ground
- Toast sesame, coriander, cumin and fennel seeds in a dry frypan over a low heat, stirring constantly, until fragrant, for approximately 3 minutes. Remove seeds from heat and let cool a little.
- Add pistachios, seeds, salt and pepper to a food processor and blend to a coarse mixture. You could also use a mortar and pestle.
- Variations: Use pine nuts, hazelnuts or almonds instead of pistachios. Add 1/2 tsp chilli powder or paprika.