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.
Makes approximately half of a cup
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
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.