Dukkah, the nut-seed mixture from the Middle East
Years ago, in some restaurant, we were given a piece of baguette, a bowl of olive oil and a bowl of dukkah. The idea was that you first dip the bread in the olive oil and then in the dukkah. A taste explosion followed. And what about recipes, you make it a few times and then you forget it again. And then a few weeks ago we came across dukkah in a recipe again. Immediately made again, and we have now promised ourselves to always have a jar. Because it is not only delicious on baguettes, it gives all kinds of dishes that little bit extra.
Porties: jar
Ingrediënten
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1/2 tablespoon fennel seeds
- 50 gr white almonds
- 50 gr sesame seeds
- 1 tea spoon salt
Instructies
- Preheat the oven to 180 degrees.
- Spread all ingredients on a baking tray covered with baking paper.
- Roast the seeds and nuts in the oven for about 10 minutes. Shake the baking sheet a few times or stir the seeds together. Do not let the mixture darken.
- Now put the mixture in a mortar or a food processor and grind the mixture slightly finer. There should clearly still be nut pieces visible.
- Store in a jar and use on any dish that could use a spicy crisp.
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