Homemade dukkah
Nici Wickes' dukkah recipe makes the perfect homemade gift this festive season. Try dipping olive oil-soaked bread into it or toss dukkah through a salad for added flavour and crunch
Dec 05, 2016 4:26am- Makes 4
- 20 mins cooking
ingredients
- 1 cup macadamia nuts (or hazelnuts)
- 1 cup almonds
- 4 tablespoon sesame seeds – Nici used a mix of black and white
- 2 tablespoon cumin seeds
- 2 tablespoon coriander seeds
- 1 teaspoon sea salt
method
- 1
Preheat oven to 160ºC.
- 2
Bake the macadamia nuts and almonds in a pan until they release their aroma and are lightly toasted – about 15-20 minutes. Transfer to the bowl of a food processor or mortar and pestle.
- 3
Roast the seeds in a pan until toasted and aromatic.
- 4
Blend all together with the salt, until roughly chopped.
- 5
Cool, then transfer to jars.
notes
- Makes 4 small jars. - Pronounced “doo-kah”, your friends will thank you for this savoury treat. - Originally from Egypt, dukkah is a mix of toasted nuts, seeds and spices. It can spice up so many meals. -Try dipping fresh, olive oil-soaked bread into it or sprinkle on boiled eggs, toss through a salad or shower roasted veges with a handful for added flavour and crunch.