Dukkah
Description
Dukkah is often eaten by dipping bread into olive oil and then into a dish of dukkah but we like it sprinkled on top of avocado, hummus or baba ghanoush. Try it sprinkled on top of a salad or a bowl of soup or a baked potato.
Ingredients
Instructions
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Toast the nuts in a dry pan until they start to smell "nutty", then add the seeds and toast a little more. Finally, add the ground spices, salt and pepper and remove from the heat. Let it cool (or not!) and grind it in a blender, food processor or coffee grinder being careful to make sure you don't over-grind it and turn it into a nut & seed butter.
Note
The Persian bread we purchased is called sangak and it's a great complement to dukkah. You could change this up in many ways - add garam masala and take it into a more Indian flavour profile and serve with chapatis and dal, add herbs de Provence and serve with cheese and crackers, substitute cinnamon and allspice and sprinkle it on buttered toast...you get the idea. It can be kept out on the counter if you plan to use it frequently, if not, store in a jar with a lid in the fridge so that the oils from the nuts and seeds don't go rancid.