Serve a bowl of Egyptian dukkah and olive oil with bread, preferably warm sourdough. The idea is to first dip the bread into the oil and then into the dukkah. Dukkah is best served with pre-dinner drinks.
Ingredients
- 100g brazil nuts
- 50g pistachio kernels
- 100g sesame seeds
- 50g cumin powder
- 1 tablespoon sea salt
- 50g corriander seeds
Method
Pre-heat oven to moderately slow, 160C
Line a flat tray with baking paper
Place the brazil nuts and pistachio kernels on the tray and cook for 5 minutes
Sprinkle the sesame and coriander seeds and cumin over the nuts and cook for a further 5 minutes
Remove from the oven and allow to cool
Using a mortar and pestle crush the spices and nuts to form a coarse powder
Add the salt and mix until combined. Store in an airtight container.
Makes 1 ½ cups
Note: Dukkah has a short shelf life so only make it in small quantities.
This recipe is from Eating for Healthy Eyes, a cookbook by Ita Buttrose and Vanessa Jones, published by New Holland. RRP $24.95.