Dukkah is an Egyptian side dish made with spices, nuts and seeds and is traditionally eaten with bread and olive oil. It’s a really versatile seasoning for sprinkling over everything from eggs and avocado to steamed vegetables. It’s a delicious coating for baked fish and meats and mixes with olive oil to make a salad dressing.
A common recommendation I give clients is to increase their vegetable intake and use less processed, ready-made meals and sauces. More often than not they ask me how they’re allowed to flavour to their food! This is one of the recipes I like to give them. Its full of health promoting anti-inflammatory spices, really easy to make, and stores in the fridge for weeks.
Prep time 5 minutes • Cooking time 5 minutes
- 1/4 cup flaked natural almonds
- 1/4 cup sesame seeds
- 1/4 cup pumpkin seed meal (or substitute for crushed pumpkin seeds)
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1/2 tablespoon ground black peppercorns
- 1/2 tablespoon dried garlic flakes
- 1/4 tablespoon ground Celtic sea salt
Place all ingredients into a bowl and combine.
Heat a fry pan over a medium-high heat and dry roast the mixture until golden and aromatic. Stir consistently and be careful not to burn it.
Transfer to a mortar and pestle (or food processor/coffee grinder). Pound until you reach a desired consistency – I prefer to leave mine fairly course and rustic.
Allow to cool and store in an air tight container.
- For a nut free dukkah replace almonds with pumpkin or sunflower seeds
- Experiment with other herbs such as oregano, mint, thyme, sumac or chilli flakes