I was introduced to Dukkah a few years ago. I had been to the Eumundi Markets in Queensland, where we would feed only on samples and be completely satisfied. I came across a stall where a lady was selling Dukkah. She had her table set up with 3 dishes. One of bread, one of extra virgin olive oil and one of dukkah. She could tell that I was interested but had no idea what to do, “you dip the bread in the oil and then into the dukkah” she said. Obvoiusly intrigued, I went right ahead while she explained Dukkah to me. I like Dukkah.

In my words, Dukkah is a mix of ground nuts, seeds, spices and herbs. It originates from Egypt so you can be guaranteed that it is going to be packed with flavour. I love the simplicity and versatility. Although it is primarily used in Egyptian cuisine as a hors d’oeuvre, it can also be used as a seasoning or coating.

Almond Dukka

Makes approximately half of a cup

Ingredients

1/4 cup ground almonds

1/8 cup sesame seeds

1/2 TBSP ground cumin seed

1/2 TBSP ground coriander seed

2 tsp  dried oregano

2 tsp dried thyme

1 tsp sea salt

Directions

Add ground almond, ground cumin seed, ground coriander seed, oregano, thyme and sea salt to a processor or mortar and pestle to combine and release the flavours.

Stir Dukkah over medium high heat until fragrant.

Add the sesame seeds and enjoy.

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