- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- ½ cup pine nuts
- ½ cup coriander seeds
- ¾ cup sesame seeds
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp chilli powder
- ½ tsp baharat (white and black pepper, cinnamon, cloves and nutmeg)
Makes 1¾ cups
Instructions
In a large frying pan over medium-high heat, combine pine nuts and coriander seeds. When the mix has started to colour, add the sesame seeds and continue to toast until golden brown.
Pour the mixture into a food processor. Add cumin, salt, chilli powder and baharat mix. Blend together.
Use dukkah as seasoning in cooking, or serve as an accompaniment with bread and olive oil.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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