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Thursday
Aug022012

Dukkah

Quick and simple, dukkah can be used in so many dishes. Serve with some bread and extra virgin olive oil as a fragrant nibble, or roll labne balls (yoghurt cheese) in dukkah for a simple and stunning starter to a meal. Sprinkle on roast vegetables while they are warm and serve with hummus or yoghurt. Sprinkles on salads with soft boiled eggs, or on top of dips. Add to chocolate or coffee ice cream for a special dessert.

Pictured: Dukkah

½ cup hazelnuts (or your favourite nut –almonds, macadamias etc) roasted 20 mins 180°C and peeled
¼ cup sesame seeds, toasted a few minutes in a pan – let cool so they do not sweat in blender
1 tbsp each cumin and coriander seeds, toasted a few minutes in a pan til frangrant
1 small tsp smoked Spanish paprika (La Chinata brand), or hot paprika
1 tsp dried thyme
½ tsp black pepper
1 tsp sea salt

Blend all together til finely chopped – do not blend to a powder, keep some texture.

Use fresh, or store in an airtight container in refrigerator up to a week.

Makes almost 1 cup