Friday, 7 September 2012

Nutty Cumin Dukkah


If it were opposite day, I'd be telling you that it wasn't blowing a gale outside and that making your own dukkah is too hard, takes too long, is too expensive and that home made dukkah doesn't taste nearly as good as the store-bought stuff.

But it's not opposite day so batten down the hatches and get in the kitchen.

Nutty Cumin Dukkah
from Annabel Langbein's Simple Pleasures
Makes 1 1/2 cups

1 cup natural almonds
1/2 cup hazelnuts
2 tablespoons cumin seeds
1 tablespoon coriander seeds
1 1/2 teaspoons fennel seeds
2 teaspoons black sesame seeds
1 teaspoons flaked sea salt

Preheat oven to 180°C fan forced.

Spread the hazelnuts on one baking tray and the almonds and cumin, coriander, fennel and sesame seeds on another tray and roast in oven about 10 minutes or until toasted. Transfer hazelnuts to a clean tea towel and rub nuts in tea towel to remove as much of the hazelnut skin as possible; cool.

Tip everything into a food processor and process to form fine crumbs.

Sprinkle on your salads, dip olive-oil-sodden Turkish bread into it, crumb white fish fillets with it and pan fry... yes really, do these things, remember, it's NOT opposite day.


  1. I've heard a lot about Dukkah and I'm still curious. I'm sure that my family would love this..damn, I've to put this in my cooking schedule soon ;) You're really convinving! (Is that the word? God I'm not good in English haha :P)

  2. Dukkah is so versatile:

    It's great as a dip - just dip chunks of good bread into your best olive oil then into the dukkah and eat.

    Use it as a topping for when you want a bit of crunch on your salads.

    Use it as a breading mix. Add it to breadcrumbs then roll white fish, chicken fillets or lamb cutlets in it before pan frying.

    It'll jazz up lots of things.

    And your English is fabulous, so much better than my French :)