Recipe: Dukkah

Makes about 5 cups (recipe can be halved)

1/3 cup (50g) cumin seeds
1/2 cup (50g) coriander seeds
150g each roasted peeled hazelnuts, pistachios, sesame seeds and blanched almonds
1 tbs flaked sea salt
11/2 tbs dried mint
1 tsp ground cinnamon
Toasted Turkish bread, olive oil, mint and soft-boiled 45g eggs, to serve

1. Preheat oven to 180˚C. Roast cumin and coriander seeds, stirring, for 5-8 minutes or until darkened. Cool. Roast hazelnuts for 5 minutes, pistachios and sesame seeds for 10 minutes, and almonds for 18-20 minutes. Cool. 
2. Grind cumin and coriander in a spice grinder until finely chopped. Grind remaining nuts and seeds, 1 at a time, until almost finely ground. Combine all ingredients in a bowl. Serve dukkah with bread, oil, mint and eggs. Store in an airtight container for up to 1 month.

Do more with dukkah
Serve dukkah as an appetiser, use as a coating for fish or meat, or scatter over cooked vegetables.

 

Recipe: Sophia Young. Photography: Andrew Lehmann. Styling: Amber Keller. Food preparation: Lisa Featherby.