The Egyptian condiment, dukkah seems to be becoming a bit of trend amongst local restaurants looking to give certain recipes a bit of a boost. So far I’ve had it with poached eggs and avocado, beetroot carpaccio and seen it on the menu with a number of other fine offerings.
Traditionally dukkah is served with bread dipped in olive oil so it’s actually really versatile. There are a number of different ways to make it, I guess you’ve just got to experiment with ingredients and see what works for you.
- 125g blanched almonds (traditionally hazelnuts or use pistachio)
- 3 tbsp whole coriander seeds
- 3 tbs cumin seeds
- 1/2 tbsp fennel seeds
- 1 tsp salt
- 2 tablespoons sumac
- 1/4 cup toasted sesame seeds
- Toast almonds for 5 minutes at 180°C in preheated oven
- Dry roast coriander, cumin, fennel and salt in a frying pan
- Combine the two and allow to cool.
- Coarsely grind the mixture in a food processor
- Mix in sumac and sesame seeds