Dukkah

Dukkah

By
From
Green Kitchen At Home
Makes
125 g
Photographer
David Frenkiel

This nutty Middle Eastern spice mix adds both flavour and texture and is therefore ideal on so many vegetarian dishes. We love it on top of a sandwich, with roasted vegetables or sprinkled over a salad. We also always use it on top of our Herby Green Breakfast Bowl.

Ingredients

Quantity Ingredient
75g hazelnuts
3 tablespoons coriander seeds
2 tablespoons sunflower seeds
2 tablespoons sesame seeds, colour of choice
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 teaspoon nigella seeds
1/2 teaspoon sea salt

Method

  1. Place a large frying pan on a medium-low heat. Finely chop the hazelnuts, transfer them to the dry pan, add the rest of the dukkah ingredients and saute for about 5 minutes or until aromatic and golden, stirring from time to time to prevent the spices and nuts from burning. Transfer to a mortar and pestle and crush until the texture resembles coarse breadcrumbs.
  2. Store the dukkah at room temperature in a sealable glass jar and it will keep for 10–15 days.

Tip:

  • For a nut-free alternative, replace the hazelnuts with more sunflower, sesame and nigella seeds.
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