Dukkah
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I have to ration this recipe when I make it, because it’s so damn tasty that I’m inclined to eat it raw, directly out of the jar.
Dukkah is unbelievably versatile, and makes just about anything taste amazing. I use it as a dip with life changing loaf or gluten free toast and extra virgin olive oil. I sprinkle it on green salads and roast veges to give them that extra bit of zest. Or I add it to grains such as quinoa and brown rice. It’s full of protein with the nuts and seeds, and antioxidants and digestive stimulants with the spices. All round goodness.
This recipe is a variation on a dukkah recipe by the famous vegetarian chef Ottolenghi. If you’re looking for incredible vegetarian dishes to make for dinner parties, this is the man to google. He’s literally a rock star! Enjoy.
Dukkah
Creates approximately 1 cup of dukkah
Ingredients:
1/2 cup raw cashew pieces or nuts
2T sunflower seeds
3T coriander seeds
1T fennel seeds
1T cumin seeds
2T sesame seeds
1/2 tsp sea salt (preferably malcolm harker sea salt and kelp)
Directions:
Heat a frying pan to medium heat. Add the sunflower seeds, coriander seeds, fennel seeds and cumin seeds and dry roast for two minutes while stirring all the time. Add the sesame seeds and keep stirring until the sesame seeds turn light brown. Add to a mortar or a stainless steel bowl.
Put the cashew pieces in the hot frying pan and dry roast them until they are light brown in colour. Keep stirring continually otherwise they will burn. When done add them to the mortar or stainless bowl.
When all the ingredients have cooled add the salt and coarsely crush all ingredients with a mortar. When they have reached your desired consistency, put in an airtight container. They last for ages (though not in my household!)