Dukkah is miraculous. There’s nothing it doesn’t take to the next level of deliciousness… I love it on eggs cooked any way, and on simple sautéed greens with a squeeze of lemon and a drizzle of olive oil. I find it so versatile, don’t be too selective as to what you sprinkle this on… honestly, almost everything goes! It will last for up to four weeks, longer even, so it’s brilliant to have on constant standby.
It’s a wonderful contrast to any aubergine stew, curry or tagine in particular, adding a lovely nutty texture to the soft flesh of slow-cooked aubergine. Recipe coming soon!
This recipe make 1 medium Tupperware/Kilner Jar
200g blanched hazlenuts (1 1/3 cup)
50g sunflower seeds (1/3 cup)
2 teaspoons coriander seeds
2 teaspoons cumin seeds
50g sesame seeds (1/3 cup)
1 teaspoon chilli flakes
1 teaspoon paprika
1 teaspoon flaked sea salt
Preheat oven to 150.
Toast the hazelnuts for 12-14 minutes (until very golden); add the sunflower seeds after w few minutes so that they toast for 8-10 minutes.
Toast the coriander and cumin in a dry frying pan until you can smell their gorgeous aroma; grind in a pestle and mortar.
Toast the sesame seeds in the same frying pan, just until they start to pop. Take off the heat and combine with the salt, paprika, chilli flakes and ground spices.
Start to blitz the hazelnuts in a food processor, and after a few seconds add the sunflower seeds and spices. Leave as much or as little texture as you wish.