Homemade Dukkah

Originating in ancient Egypt, Dukkah is boldly flavoured blend of nuts, seeds, herbs, and spices, traditionally served as a dry dip with bread and olive oil (dip the bread in oil, then into the Dukkah).

It also makes a delicious garnish for dips and salads, or can be mixed with extra virgin olive oil to create a flavourful marinade for chicken, fish, or lean meats.

Ingredients

• 1/4 cup Walnut Halves or Pieces
• 1/4 cup Almonds Whole or Flakes
• 1/4 cup Hazelnuts Whole
• 3 tbsp Sunflower Seeds
• 3 tbsp Pumpkin Kernels
• 4 tbsp Mrs Rogers Sesame Seeds White
• 2 tbsp Mrs Rogers Sesame Seeds Black
• 1 tsp Mrs Rogers Fennel Seeds
• 2 tsp Mrs Rogers Cumin Seeds
• 2 tsp Mrs Rogers Coriander Seeds
• 1 tsp Mrs Rogers Chilli Flakes (optional)
• 1 tsp Mrs Rogers Himalayan Fine Salt or Sea Salt
• 1 tsp Mrs Rogers Oregano

Directions

1. In a heavy pan toast the nuts whole until golden and fragrant. Be careful to keep tossing them as you evenly toast, so they don’t burn.
2. Put nuts aside in a bowl or tray to cool.
3. Toast the seeds as above, then add to the nuts and allow to cool as well.
4. Toast the Fennel Seeds, Cumin Seeds, Coriander Seeds and Chilli Flakes (optional) until fragrant but without colouring.
5. In a food processor or a mortar and pestle grind the cooled nuts, seeds, spices with salt and oregano. Until it roughly resembles a breadcrumb texture.
6. Keep in an airtight container and use when needed.
7. You can easily swap out the nuts to match what you have in the pantry or your personal taste, try pistachios, macadamias, or cashews.