20 Dec Spicy DukkahPrint
This is my take on dukkah, a delicious Egyptian spice and nut blend. I’ve spiked mine with some chilli so it’s non-traditional but very tasty indeed. Dukkah can be used in so many different ways. You can enjoy it sprinkled over meat, fish, vegetables, soups, and more, or you can mix it with olive oil for a quick and easy dip, served with warm pitta.
- 50g raw pistachios
- 50g blanched hazelnuts
- 4 tbsp sesame seeds
- 2 tbsp fennel seeds
- 2 tbsp coriander seeds
- 4 tsp cumin seeds
- 2 tbsp pul biber (also known as aleppo pepper)
- Heat your oven to 180°C / fan 160°C. Place everything except for the pul biber in a baking tray and shake into an even layer. Bake for 10 to 12 minutes, or until everything looks and smells toasted.
- Leave to cool for 10 minutes, then transfer the dukkah to a food processor. Add the aleppo pepper, season with salt and pulse a few times until you get a nice, coarse mixture.
- Leave to cool fully then transfer to a sealed jar. It will keep at room temperature for up to 2 weeks.