A spice blend originally from Egypt, this dukkah recipe is nut-free and salt-free with simple ingredients that can be adapted depending on one's dietary needs. Classically used as a dip for bread with olive oil, dukkah can also be sprinkled over vegetables, meats, fish or sea-food. A simple way to add flavour and small amounts of fibre through the seeds.
Ingredients:
3/4 cup roasted dry onion flakes (sourced from shops)
3 heaped tsp ground cumin powder
3 heaped tsp ground coriander seed powder
1/2 cup white sesame seeds - lightly toasted
1/2 cup black sesame seeds - lightly toasted
optional: black pepper powder 1/4 - 1/2 tsp
optional: dulse flakes 2 tsps to give a slightly salty flavour
Method:
To begin with you may need to toast the sesame seeds lightly in a dry frying pan till the white ones get a slight golden tinge to them. Once sesame seeds have cooled off, simply measure out all the ingredients into a mixing bowl and mix thoroughly together.
Store in an airtight container. If you have a lot of ambient heat or humidity, then consider storing this home-made dukkah in the fridge or freezer as it will stay fresh and crunchy for longer.
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