15 LichField Road556835 Singapore
If you are looking for a great topping that can be sprinkled on almost any dish, brings crunchy addictive texture and middle eastern flavors, then Dukkah is for you !
Discovered it for the first time in Australia at some friends place. They had pan seared some salmon and just topped it with store-bought Dukkah. The next day I rushed into the shop where they had bought it and started using it on almost anything.. to the point my buddy started to be fed up with it 🙂 So unlike me, as usually I hate eating the same thing twice.
Anyway, after sometime, I used it with more balance 🙂 and more importantly started making my own, as it is such an easy treat you can bulk bake and flavor as you like. Super easy, the only thing is that you have to toast and grind your seeds (really worth the efforts, trust me )
Recipe for this variation using pistachios just below (if you don’t find pistachios, you can swap for hazelnuts). Enjoy and let me know what you ate it with !
Pistachios Dukkah recipe
INGREDIENTS (1 CUP)
- 3 tbsp coriander seeds
- 1,5 tbsp cumin seeds
- 60 grs pistachio nuts unsalted
- 40 grs almonds
- 40 grs white sesame seeds
- 2 tbsp shredded coconut (omit if you don’t like but gives a nice twist)
- 1 tsp sea salt
- Cracked black pepper according to taste
- Toast cumin and coriander seeds over medium heat until fragrant. Put aside until cold. Grind them using a mortar and pestle or coffee grinder.
- Roast nuts until golden in a small pan. Once cooled chop and set aside. Toast the sesame seeds until golden, and finish doing the same for the coconut.
- Put toasted nuts, seeds and grinded spices in a bowl, add salt, and pepper and adjust according to taste.
Enjoy with extra-virgin olive oil on sourdough bread, wholewheat pita, …. sprinkle your salads, or pasta dishes and if not vegan top your grilled fish.
Will keep for several weeks in airtight container