Dukkah (GF/Vegan)
Dukkah is a textual sprinkle to brighten every dish. The best thing is that it’s so simple to make for the extra razzle dazzle it brings to a dish.
So my mum has been requesting a recipe for Dukkah from me for the past year. She does not ask for much but I have finally done it. So Mum if you’re reading this, this one’s for you. I have added in a little Yuki-ness for you too. This photo was taken just after he ate the walnut I dropped on the floor. Everyone could do with a little more Yuki.
Dukkah has origins in Egypt and is basically a mixture of seeds, spices and nuts. You know like the bird mix you used to get in your lunch box? Dukkah is an easy way to elevate the simplest of dishes. It’s often used as a topping for hummus or as a sprinkle of texture in a salad, especially grain salads. You can use it as a crumb coating to bake or pan fry chicken or lamb. It’s a brunch staple, used to top avocado on toast and poached eggs. Sprinkle it on top of mac n’ cheese for an added crunch instead of bread crumbs. Throw it on a simple pasta with some olive oil. Eat it straight out of the container with a spoon, I’m not going to tell you that you can’t do that.
Makes around 2-3 cups
The SPRINKLE
100 g macadamias
125 g hazelnuts
1 Tbs walnuts
4 Tbs white sesame seeds
4 tsp coriander seeds
2 tsp cumin seeds
1 tsp pepper
1.5 - 2 tsp salt*
2 tsp chilli flakes (optional)
To make the dUKKAH
Preheat oven to 180’C. Prepare a baking tray and place macadamias, hazelnuts and walnuts on tray.
Bake for 8-10 minutes, until lightly roasted. Set aside to cool.
Once cool, chop or grind (using a food processor or mortar and pestle) the nuts until small particles/the size of sesame seeds. Set aside.
Put a small fry pan on medium heat, toast sesame seeds until lightly golden. Once colour achieved place into a bowl and set aside.
Return the fry pan back to medium heat and place cumin and coriander to the pan. Toast until aromatic, then add to bowl with sesame seeds.
Grind or pound the seeds lightly with a mortar and pestle or processor. Do not make them into a powder, just bruise them.
Place nuts, seeds, chilli flakes and salt and pepper in a bowl and mix/toss until combined.
Put into an airtight container or use immediately.
Notes:
I use Maldon Salt. You could use a Murray River pink salt. Salt flakes are preferable, for me - if you use table salt I probably will judge you (behind your back anyway).
You can use pistachios and/or almonds instead of the nuts I have used or in combination with the nuts I have used.
You can add fennel seeds for an aniseed flavour. You can alter the nuts and spices used to make it to complement a different flavour profile. For example, you could change the nuts to peanuts and cashews, replace the spices with garlic flakes and fried shallots (no need to toast these) to give it a more general Asian vibe.
I will add an additional note here for my mum, if you want to add some dried lemon myrtle to your dukkah, you don’t need to toast it just mix it through. You could also add pepper berry instead of the pepper and the chilli flakes for an Australian Native spin. I suggest adding 1/4 tsp to begin with as it is an intense spice.
final thoughts…
One of my favourite quick dinners is having pasta tossed with lemon juice, tahini and some reserved pasta water (this makes a quick sauce), maybe a little olive oil. Then topping it with dukkah.
Lately, I have been contemplating doing a triathlon. The issue is if I commit, I have to buy a bike and it can’t just be a bike - it’s got to be good enough so that I can be competitive. Do I do the thing? It’s quite an investment.
From your flour child,
Amelia xx
