Let's Dukkah!
Dukkah is a world-class condiment with its roots in Egyptian culture. Snack it! Sprinkle it! Use it as a meat or fish topper.
Servings 1 10 oz (295ml) jar approx.
Calories 992kcal
Equipment
- Mortar and pestle
- Food processor (alternative)
Ingredients
- 5 tbs (50g) Sesame seeds
- 1 tsp (5ml) Coriander
- ¾ tsp (4ml) Ground cumin
- 1 tsp (5ml) Fennel
- ½ tsp (2ml) Sea salt
- ¼ tsp (1.25 ml) Allspice mixture
- 1 cup (100g) Shelled pistachios
Instructions
- Over low heat, in a medium-size skillet, lightly toast sesame seeds, fennel seeds, and spices. Allow cooling. Toasting releases the essence of the seeds and spices.
- Pound (dukkah means "to pound") the seeds with a mortar and pestle. Go for a coarse powder. Not chunky. Add the sea salt and crushed black pepper. Combine all of these ingredients.
- Wipe out the skillet and over low heat, lightly toast the pistachios just to the point of a golden hue, but not brown. You want to just release the notes of the nuts. Allow cooling.
- Pound the pistachios into coarse, rough sand. You don't want them to be a powder. You want to retain their character in a manner that will blend well with the other ingredients, yet also stand out on their own.
- Now add pistachios to the first mixture. Store dukkah in an airtight container where it's cool. Nuts contain oils that can go rancid, so store no longer than 6 months or freeze for up to a year.
Nutrition
Calories: 992kcal