Saturday, June 30, 2007
1/3 cup cashews
1/3 cup almonds
1/2 cup sesame seeds
2 tbs coriander powder
2 tbs cumin powder
2 tbs black pepper
1 tsp flaked sea salt / chicken salt
1. In a dry pan over medium heat, toast the sesame seeds until light golden brown. Remove from pan as soon as they are done. Cool.
2. Coarsly grind cashews and almonds in food processor til they are around the size of sesame seeds. Add the rest of the ingredients.
3. Serve with turkish bread and good quality extra-virgin olive oil. (Dip bread first in oil and then dukkah.)
comments: The first time I had dukkah was two years ago at McLaren Vale...initally i thought it was some sort of aboriginal food...cos that shop where i first tasted it carried quite a wide range of bush tucker..and only learnt much later that dukkah had middle-eastern roots. My first batch was birthed only cos i wanted to use up some sesame seeds. I gave most of it away to friends and they were greeted with much enthusiasm. (If bottled prettily, they make excellent gifts.) One lady reported eating the entire box I had given her in ONE sitting with bread and olive oil...she liked it that much. You can also add other spices like curry powder and lemon myrtle...the recipe i have provided above is quite basic..hazelnuts also work very well in lieu of the cashews and almonds. Other uses: coating for fish/ meats, sprinkling over rice and as seasoning in omelettes.