Dukkah (pronounced ‘do -kah’) is an Egyptian blend of coarsely ground nuts and spices. Use it by dipping bread in extra virgin olive oil then into the Dukkah mixture. I remember the first time I encountered this curious looking mixture when I was still living in Singapore. My husband and I went out for dinner at The Cellar Door and while we were waiting for our drinks, we were served Dukkah with bread. We looked at the waiter and asked what it was and how to use it. From that moment on, I had Dukkah in the fridge ready for consumption!
125g sesame seeds
50g coriander seeds
50g cumin seeds
75g macadamia nuts, roughly chopped
30g Maldon sea salt (please don’t use table salt!)
Dry roast all spices individually until fragrant; don’t burn:
1) Sesame first, quickly pan fry (dry pan), stir and then remove
2) Add coriander and cumin together and dry roast until fragrant
3) Roast macadamia nuts in oven until golden brown, 200c for about 5 minutes (let cool before processing)
Place spices in a spice grinder or pound with mortar and pestle. Grind to a rough consistency. When macadamia nuts are cooled, place in a food processor until fine but not a paste. Combine spices and nuts with sea salt and pepper to taste. Store in an airtight container preferably in the the fridge.
The Culinary Chase’s Note: You can also substitute the coriander and cumin seeds for ground coriander and cumin. Other ways to use Dukkah:
* Spread pita bread or pizza bases with some olive oil and Dukkah, and then lightly grill. Cut into wedges and serve.
* As a crust or breading for foods like lamb, shrimp, fish or chicken.
* Sprinkle over salads or pasta dishes.