Dukkah or duqqa, pronounced do’a, is an Egyptian dry dip which is traditionally served as an early evening snack with bread and olive oil. The name ‘dukkah’ means “to crush” or “to pound” in its native Egyptian. I like to make a jarful and keep it in the fridge to use to top pretty much anything, from baked aubergines to a salad of lettuce and semi hard boiled eggs, this stuff adds an extra special texture and flavour to any dish.
I have read about recreating the traditionally savoury spice blend into a sweet variety used to garnish desserts, which sounds divine! The sweet bled contains nuts, sesame seeds, chocolate and caraway – one I am going to have to try.
You may have guessed my favorite cuisine is Middle Eastern food – the textures, flavours and colours are second to none. I love the mezze way of eating too, being able to pick and choose from many salads, dips and dishes allowing your tastebuds go into sensory overload.
You can use other nuts if you don’t fancy pistachios, hazelnuts, almonds or cashews all work well. It stores in an airtight jar in the fridge for a couple of weeks. If you buy pre-roasted pistachios skip the 1st step. If you can only find salted pistachios try to dust off some of the salt and don’t add more.
- 120g Shelled Pistachios
- 1 tbsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 3 tbsp Sesame Seeds
- 1-2 Sprigs Fresh Mint Leaves
- 1 tsp Chilli Flakes
- 1 tsp Sea Salt
- Pre-heat the oven to 200 degrees C. Scatter the pistachios on a baking try and roast in the oven for about 5 minutes until just starting to turn golden. Remove from the oven and allow to cool.
- In a small pan over a medium heat, warm the cumin and coriander seeds until they become fragrant. Set aside.
- Add the sesame seeds to the same pan and toast for 2-3 minutes until turning golden brown.
- Either add the cumin, coriander and pistachios to a pestle and mortar and bash until broken up, or lightly pulse in a blender.
- Chop the mint and add to the mix along with the salt and chilli flakes and serve.