Homemade dukkah
An aromatic spice blend that originates from Egypt, our homemade dukkah is easy to make, versatile and can be sprinkled on all sorts of dishes from labneh to roasted vegetables and meats
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Prep Time
10 Minutes -
Cook Time
8 Minutes -
Makes
4 Cups
Ingredients
- 1 cup walnut kernels
- ½ cup raw almonds
- ½ cup sesame seeds
- ½ cup pistachio kernels
- ½ cup sunflower seeds
- 2 tablespoons coriander seed
- 2 tablespoons cumin seed
- 1 tablespoon fennel seed
- 1 tablespoon chilli flakes (add more or less if you like things spicy)
- 1 tablespoon sea salt flakes
- 2 teaspoons turmeric powder
You'll Need
- Multix Bake
- Multix Large Freezer bags
Method
- Pre heat oven to 200°C.
- Line a large oven tray with Multix Bake.
- In a pestle and mortar roughly crush the coriander, cumin and fennel seeds. Scatter walnuts and almonds on the lined baking tray and bake in the oven for 3-4 minutes until starting to toast. Add the sesame seeds, pistachios, and all the other spices and bake for a further 3 minutes. Remove from the oven and allow to cool totally. Place the spice and nut mix in 2 large Multix Freezer bags, one inside the other. Use a large meat mallet or rolling pin and roughly crush the larger nuts. Store in airtight containers, the homemade dukkah will keep for a couple of weeks in an airtight container. Serve either with extra virgin olive oil, balsamic vinegar and flat bread, or sprinkled on salad or meats for a extra kick of flavour.
Tip: Perfect to give as a gift presented in a pretty jar.