My last Chilli Almond Dukkah recipe with Szechuan peppercorns proved a hit with family and friends who finished the bowl in one sitting. There’s nothing a cook likes better than seeing an empty bowl, right?
My kids weren’t so pleased with me, however, as they’re not comfortable eating spicy food yet and didn’t like missing out. So I decided to return to the kitchen and come up with a more traditional Dukkah using the traditional ingredients that my kids could eat.
This almond and sesame Dukkah is seasoned with coriander, cumin, thyme and salt and pepper. Rather than roast the almonds and sesame seeds as I did last time, I decided to toast them in a dry (no oil) pan. This worked really well. If you have whole cumin and coriander seeds rather than the ground versions do use them – you can toast the seeds slightly in the fry pan to really bring out their flavour before adding them to the food processor with the almonds.
Served with top quality extra virgin olive oil and toasted Turkish bread, this Dukkah is suitable for the whole family. Served with some fresh fruit or cherry tomatoes and cucumber slices, it’d be perfect for an afternoon school snack. Enjoy!
- 120 grams blanched or slivered almonds
- 2 tablespoons white sesame seeds
- 2 teaspoons coriander (ground)
- 1 teaspoon cumin (ground)
- 1 teaspoon thyme (dried)
- 1 teaspoon salt flakes
- ½ teaspoon ground black pepper
- Heat up a fry pan and then toast almonds by dry frying them (no oil) in the frypan, stirring occasionally. Watch the almonds like a hawk as you don't want them to burn, just brown.
- Tip almonds out into a bowl to cool and then add the sesame seeds and repeat. This should only take a minute or two.
- Pour the almonds and sesame seeds into a food processor and grind until the mixture resembles bread crumbs. Don't process too much otherwise it'll turn to paste.
- Pour the mixture into a serving bowl and add coriander, cumin, thyme, salt and pepper. Mix thoroughly to combine and then serve with toasted Turkish bread and extra virgin olive oil.