Dukkah

Babiche Martens

I don’t think we had anything as exotic as dukkah when we were children, but this is now another staple I pack to take away. It’s perfect with fresh bread, dipped in some locally-sourced olive oil. I also use it as a rub over steak or sprinkle over fish for a barbecue. For a quick dressing, stir a tablespoon of dukkah with some lemon juice through yoghurt.

Ingredients

1 cup	Pistachios
½ cup	Almonds (Main)
2 Tbsp	Fennel seeds
1 tsp	Cumin seeds
1 Tbsp	Ground coriander
¼ cup	Sesame seeds
¼ tsp	Salt

Directions

1. Preheat an oven to 170C.
2. Place the pistachios and almonds on a baking tray and place into the oven for 10 minutes until toasted. Remove and cool.
3. In a dry frying pan place the fennel and cumin seeds. Heat until they smell fragrant. Add the coriander and toast for 2 minutes. Remove and place into the mortar and pestle and grind finely.
4. Toast the sesame seeds in the pan until lightly browned.
5. Into a food processor place the nuts and pulse until chopped small. Add the salt, sesame seeds and spice mix and whizz.
6. Store in an airtight container.

More Summer bach favourites from Angela

• Muesli
• Biscotti