Prep 10 mins
Cook 15 mins
This is a wondeful recipe for Dukkah = an Egyption nut dip that my cousin Pete gave me - eat it with bread dipped in olive oil... don't hesitate to try this, you won't be dissapointed :) Brilliant ice-breaking starter for a crowd.
- 59.14 ml blanched almond
- 59.14 ml sesame seeds
- 59.14 ml sunflower seeds
- 59.14 ml pumpkin seeds
- 14.79 ml coriander seed (cilantro, whole)
- 14.79 ml cumin seed
- 14.79 ml black peppercorns
- 14.79 ml flaked sea salt (or rock salt)
- olive oil
- Roast the almonds, the sesame, sunflower, pumpkin, coriander and cumin seeds until lightly toasted and beginning to express oil.
- Allow to cool and combine well with the salt and pepper.
- Put the whole almonds into a food processor first and whiz briefly to reduce their size.
- Add the rest of the ingredients and pulse lightly until it is coarse and chunky (you don't want to reduce it to a mash).
- Tear off a strip of bread, dip it into the olive oil, then into your dukkah mix -- heavenly !
This is fantastic, and so easy to make. I can whip it up with ingredients I (almost) always have on hand, and it really impresses guests! I also ground the cumin and coriander by hand with morter and pestle and added freshly ground black pepper as my food processor barely touches them. I ended up with whole peppercorns the first time. Thanks for sharing. :)
I love dukkah and this was a delightfully different combo of seeds/nuts than I usually use. I subbed dried chilli for the black pepper and reduced the salt slightly...I also prefer to grind mine in a pestle and morter as I feel you get a better feel for your desired texture. All in all a great combo...thanks for sharing!!