Dukkah is an Egyptian snack mix of toasted and fragrant coarse-ground nuts and seeds. A great way to enjoy it is to dip a piece of bread in olive oil and then in dukkah. But there’s more: Your roast chicken loves it, too. So does roasted cauliflower, squash soup, grilled lamb chops… and why stop there, right?
Ingredients
- 1 cup walnuts
- ½ cup dry-roasted peanuts
- 1 tablespoon coriander
- 1 tablespoon cumin seeds
- 1 teaspoon fennel seeds
- 2 tablespoons (black or white) sesame seeds
- 1 tablespoon chia seeds (optional)
- 2 tablespoons sunflower kernels
- 1 teaspoon sumac, or to taste
- 1 teaspoon ground black pepper, or to taste
- 1 teaspoon sea salt, or to taste
Instructions
Toast each ingredient except peanuts (already dry-roasted), sumac, ground pepper and salt separately until fragrant, then transfer all to a small food processor and pulse until you have a coarse mix. Season with sumac, pepper and salt. Alternatively (and actually my preferred method): Pound each nut and seed lightly in a mortar and pestle until you’re happy with the coarseness, and then bring together in a bowl with sumac, salt and pepper.
Note: You can find ingredients used here (as well as dried roselle for karkade, see Last Bite) at Saraga International Grocery (saragaindy.com) at 3605 Commercial Dr., Indianapolis
