Dukkah, meaning “to pound” in Arabic, is a delicious nut, seed, and fragrant spice blend originating in the Middle East. Typically used as a condiment, often to dip bread in olive oil then dip in the dukkah. This one is made with heart-healthy walnuts and almonds. It’s also delicious made with pistachios or hazelnuts.
Ingredients:
1/2 cup (125ml) walnut halves
1/3 cup (80ml) raw almonds
2 tbsp (30ml) sesame seeds
2 tbsp (30ml) coriander seeds
1 tbsp (15ml) cumin seeds
1 tsp (5ml) dried thyme
1/2 tsp (2ml) Olive Us Thai Ginger Sea Salt
1/8 tsp (.5ml) freshly ground black pepper
Directions:
In a dry pan, combine walnuts and almonds and toast over medium heat for about 3 minutes, until they become fragrant and slightly golden. Transfer to a bowl. Add sesame seeds to the hot pan and stir over medium heat for about 1 minute, or until lightly toasted, then put in the bowl with the nuts. Add coriander and cumin seeds to the pan and stir over medium heat for about 1 minute, or until the seeds begin to pop. Add to the bowl along with thyme, sea salt, and pepper. Stir and set aside until fully cooled.
Use a mortar and pestle to coarsely grind nuts and seeds. Store in an air-tight container in the fridge for up to one month. Makes about 1 cup (250ml).
Add to salads or steamed vegetables. Delicious with flat bread or crusty bread dipped in Olive Us olive oil and balsamic!