Dukkah is a blend of spices traditionally ground with hazelnuts and sesame seeds.
- ¾ cup shelled pistachio nuts
- ¼ cup raw almonds
- 2 tbsp whole coriander seeds
- 2 tbsp whole cumin seeds
- 4 tbsp sesame seeds
- 2 tsp whole peppercorns
- ½ tsp cinnamon
- 2 tsp dried oregano
- 1 tsp salt
- Place nuts and seeds on a baking tray and roast for five minutes in a moderate oven, preheated to 180 degrees celsius. Remove from oven and allow to cool a little.
- Add peppercorns to the nut and seed mixture. Using a mortar and pestle, pound the mixture in batches until nut pieces are crushed to various sizes of between 1 and 5mm. If you don't have a mortar and pestle you can use a nut grinder or food processor for this task.
- Add the remaining ingredients and mix well.
- Dukkah is best stored in an air-tight container in the fridge and will keep for at least one month.
Photo and inspiration: greekvegetarian.blogspot.com