Dukkah has many varied recipes this is my version.
- 1 cup Raw almonds Roughly chopped
- 1/3 cup Coriander seeds
- 1/4 cup Cumin seeds
- 1/4 cup Fennel seeds
- 1/2 cup Sesame seeds
- 1/2 teaspoon Basil
- 1/2 teaspoon Sumac
- 1/2 teaspoon Ground salt
- 1/2 teaspoon Lemongrass powder Optional
- Lightly toast in a frypan chopped almonds, coriander, cumin and fennel until golden brown and fragrant. Spread on a dinner plate to cool. Toast sesame seeds separately and cool separately, keep separate. Stir occasionally to let out steam.
- When the above is all cooled pop into a small/medium food processor and blitz until almonds are chopped well but not too fine.
- Excluding the sesame seeds add the rest of the ingredients into the processor bowl and give a quick blitz to mix all together. Store in an air tight container.
This is fantastic sprinkled over roast vegetables. Add a tablespoon of plain flour to 1 table spoon of dukkah, mix well and coat your chicken and shallow fry or bake. Great as just a seasoning on many meats and vegetables. The sesame seeds are left last as you don't want them blitzed. Make sure all ingredients are well cooled before storing, you don't want any moisture spoiling the mix. Yes you can use other nuts but my favourite is the almonds. If you want chunky almonds blitz separately and add to the mix later. For a more lemony flavour add lemon zest to the mix just before you season your meat or veg. I make a double mix as this is one of my favourite seasonings. Traditionally for dipping crusty bread in olive oil then the dukkah to eat as an entree.