About the Recipe
Dukkah (doo-kah) is an exotic blend of nuts and spices originating from Egypt. Use it as a dip for bread, or sprinkle it over vegetables to add crunch and extra flavour. We love this dukkah sprinkled over sumac-scrambled tofu.
In this recipe, we’ve adapted traditional-style dukkah to celebrate ingredients that grow here in the U.K. Using local ingredients helps to minimise the environmental impact of this dukkah. Less CO2e is produced when transporting the ingredients and they need less scarce water to grow.
This dukkah will store in an airtight jar for up to 2 weeks. This recipe fills a 320ml jar and will give thirty-eight 5g portions.
No food processor? You can use a pestle and mortar to crush the nuts and spices by hand.
1 tbsp (6g) coriander seeds
1 tbsp (8g) caraway seeds
1 tbsp dried rosemary
1 tsp fine sea salt
How to make the recipe
1. Warm a heavy bottomed frying pan over a medium heat.
2. Add the walnuts and hazelnuts to the pan. Keep mixing them with a spatula so they don’t burn. Toast until they’re gently browned, smelling nutty and the hazelnuts are starting to crack a little. This will take around 4-5 minutes. Remove the nuts from the pan and set aside in a bowl.
3. Add the flax seeds to the pan and toast them gently too. They will start to pop and jump quickly, so keep stirring them for about a minute. Remove them from pan straight away and set aside with the nuts.
3. Then add the coriander and caraway seeds to the pan. They’ll start to crackle and smell fragrant quickly so keep stirring them. Toast them for 1-2 minutes until they’ve taken on a darker brown colour and then remove them from the pan.
4. Add the nuts, seeds, spices, dried thyme and salt to a food processor.
5. Pulse the mixture in the food processor. Keep going until you have a crumbly texture with small, nutty chunks. Don’t leave it to chop or blend for too long, or you’ll create a butter instead.
6. Store in a clean glass jar or ziplock pouch for up to two weeks.