Dukkah is an Egyptian dish of roasted nuts, seeds and spices finely blended together. Traditionally, dukkah is eaten by dipping fresh bread first into olive oil and then into the Dukkah but it can also be used as a seasoning or flavouring agent.
Dukkah is a great recipe to have up your sleeve when you have guests. You simply roast some almonds and sesame seeds and then process them with assorted spices and salt. Serve with some toasted bread and olive oil and you have yourself a lovely snack to share. This can all be done over a glass of wine with nary a break in the conversation, too – I always find the kitchen the most hospitable room in a home, don’t you?
For this Dukkah I’ve used a combination of cumin, chilli flakes, coriander, ginger and Szechuan peppercorns, in a nod to the fantastic Xinjiang lamb skewers I used to enjoy regularly while working in Shanghai. The Szechuan peppercorns are optional, really – the Dukkah will taste fine without them but they do provide a pleasing heat and an intriguing numbing sensation to your lips.
I find this Dukkah quite wonderfully addictive – enjoy!
- 120 grams blanched almonds
- 2 tablespoons sesame seeds
- ½ teaspoon ground ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried chilli flakes, divided into half
- 1 teaspoon Szechuan peppercorns
- 2 teaspoons top quality salt flakes
- Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
- On one half of the tray place almonds in one layer and then spread sesame seeds out onto the other half.
- Bake almonds and sesame seeds for around six minutes until nicely toasted.
- In a food processor, blend almonds, ginger, cumin, coriander, 1 teaspoon of the chilli flakes, and the Szechuan peppercorns. Remove to a bowl and stir in 1 teaspoon chilli flakes and salt flakes.
- Serve with warm Turkish bread and best quality extra virgin olive oil.