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Dukkah is one of my favourite combinations ever. A traditional Egyptian condiment consisting of nuts, herbs and spices. It is mainly used as a dip with bread and olive oil in middle eastern countries. I tend to sprinkle it over everything from chicken to tofu, fish, salads, vegetables etc.  You can source it easy enough in artisan food shops, middle eastern shops and some supermarkets.

It is more cost effective to make your own and it allows you to create  your own super food version like I have here. The addition of chia seeds and the nori (seaweed) really does bring a powerhouse of unexpected nutrients to this additive little aromatic condiment.

Makes 1 small Kiln Jar 

Ingredients 

  • 100g hazelnuts-skins removed or whole almonds or pistachio nuts, with their skins*
  • 4 tablespoons sesame seeds*
  • 3 tablespoon cumin seeds*
  • 1 ½ tablespoons coriander seeds*
  • 1 teaspoon fennel seeds*
  • 2 tablespoon sunflower seeds
  • 1 tablespoon pink peppercorns
  • 1 teaspoon kolonji seeds
  • 2 teaspoons chia seeds
  • 1 teaspoon smoked paprika*
  • 1 teaspoon ground cinnamon
  • 1 dessertspoon ground nori
  • 1 ½ teaspoon sea salt
  • Gluten free
  • Dairy free
  • Diabetic friendly
  • Low GI
  • Paleo
  • Vegetarian
  • Vegan
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Method

  1. Dry toast nuts in a dry pan over medium heat. Shake the pan constantly to prevent burning. The nuts are toasted when the colour has deepened and you can smell a toasted nutty aroma. (If using hazelnuts, after toasting, place in a clean towel and dry rub to remove a little of the skins). Transfer to a food processor and pulse until they resemble a fine to a course crumble, then transfer to a bowl. (This process can also be done with a mortar and pestle or spice grinder)
  2. Using the same pan, dry toast the sesame seeds in the same way. Add to nut bowl.
  3. Add cumin, coriander and fennel seeds to same pan and over medium-low heat, lightly toast them, shaking the pan occasionally to prevent burning. The spices are toasted when you can smell their aroma. Transfer immediately to food processor.
  4.  Dry toast the sunflower seeds, as above. Add to food processor bowl.
  5. Dry toast the pink peppercorns and kolonji seeds, as above. Transfer to food processor bowl. Now pulse all the various seeds together, making sure not to over grind into fine powder. Add to nut bowl.
  6. Finally, add in chia seeds, smoked paprika, cinnamon, nori flakes and sea salt to the nut bowl. Mix together and store in airtight container in the fridge.
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”Maggie’s

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  • Other uses for Dukkah spices.
  • Used as a dry dip. Place some dukkah in a small bowl. In a separate bowl place some good quality olive oil. Tear Turkish breads, warm pitta or sour-dough into pieces. Dip first in oil and then dunk in dukkah to get a generous coating. Eat & enjoy.
  • Sprinkle over vegetables, especially great on roasted vegetables, sprinkle over in the last 5 minutes of roasting
  • Use as a rub for meat. Gives any roast a lovely crunch
  • Sprinkle over whole meal flat breads or Turkish bread with a drizzle of olive oil and warm in the oven or under grill. Gives a lovely flavour to the bread.
  • For a colourful and simple tomato salad, sprinkle dukkah over the tomatoes with a good glug of your favourite olive oil and a scattering of rocket leaves.
  •  The dukkah nuts and seeds only take a few minutes each – trust your eyes and nose whilst toasting.
  • Sprinkle over Avocado along with a good glug of olive oil.
    * Indicates that these spices are quite important to the end flavour.
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