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Dukkah

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Servings: 1 deciliter

Ingredients

  • 1/2 deciliter almonds
  • 1/2 deciliter sesame seeds
  • 1 tbsp coriander seeds
  • 1/2 tbsp cumin seeds
  • 1 tbsp pepper corns
  • 1/2 tsp chili flakes
  • 1 tsp thyme
  • 1/2 tsp salt

Instructions

  1. Toast the almonds in a pan over medium-low heat for 7-10 minutes, or in the oven at 150 C (300 F) for 20-25 minutes. Leave to cool on a plate for 10 minutes or so.

  2. Toast the sesame seeds over low heat until they start to pop. Leave to cool on a plate for 5 minutes.

  3. Toast the coriander, cumin, and peppercorns over medium-low heat for a few minutes until they become fragrant. If you are using spices that differ a lot in size, you can toast them separately to ensure that the smaller ones don't burn before the larger ones are ready. Remove from heat and leave to cool for around 5 minutes. 

  4. Put all the ingredients in a food processor or a coffee grinder (that has been cleaned of any coffee grounds), and pulse until you have a roughly ground mixture. If you prefer a finer, more uniform blend, keep pulsing until every seed has been processed. 

  5. Store the mixture in an airtight container. Serve with bread and olive oil, hummus, meat, fish, roasted vegetables, etc.