Dukkah is an Egyptian recipe made by blending roasted and ground nuts, seeds and spices. Served with fresh bread to dip into olive oil and then into the dukkah. Often made with pine nuts, this version uses fresh pistachio nuts.
- 2 cups cumin seeds
- 2 cups coriander seeds
- 300 g sesame seeds
- 1 kg fresh pistachios, shelled and roasted
- 75 ml olive oil
- ⅓ cup sea salt
- 1 tbsp freshly ground black pepper
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.
Roast cumin and coriander seeds in separate heavy-based frying pans over low heat. Cook, shaking the pans regularly until lightly toasted and fragrant. Grind in a mortar and pestle, set aside.
Roast sesame seeds and shelled pistachios in separate large heavy-based frying pans with the oil over low heat. Cook, shaking the pans regularly until lightly toasted and fragrant. Grind in a mortar and pestle, set aside.
Mix all ingredients together and serve in small bowls alongside fresh bread and olive oil for dipping.
Store in an airtight container for up to 2 months.