Egyptian dukkah for healthy eyes

Egyptian dukkah spice is available at specialty delicatessens, however this quick and easy recipe costs a fraction of the price.

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.

This recipe is from Eating for Eye Health, a cookbook by Ita Buttrose and Vanessa Jones. It contains nuts which are rich in antioxidants that may have a protective effect on eyes which are commonly exposed to oxidative stress from light exposure.

Egyptian dukkah recipe

Prep time 5 minutes

Cook time 10 minutes

Gluten free, Dairy free, Vegetarian, Vegan

Ingredients

• 100g brazil nuts

• 50g pistachio kernels
• 100g sesame seeds
• 50g cumin powder
• 1 tablespoon sea salt
• 50g corriander seeds 

How to make

1. Pre-heat oven to moderate temperature, 160C
2. Line a flat tray with baking paper
3. Place the brazil nuts and pistachio kernels on the tray and cook for 5 minutes
4. Sprinkle the salt, sesame and coriander seeds and cumin over the nuts and cook for a further 5 minutes
5. Add toasted ingredients to a food processor or mortar and pestle and roughly chop
6. Transfer to a bowl alongside olive oil and bread for dipping