Dukkah is derived from the Arabic word “to pound” and is a spice mix served as a dip which has become very popular outside of its birthplace, Egypt. Most retailers now sell some version of dukkah but it is so incredibly easy to make at home and the fragrance when making it is pretty special.
No longer just a dip with bread, you can sprinkle dukkah over roast vegetables, fish, lamb or even some steamed rice. This pistachio version is my favourite. And I love to serve it sprinkled over some green leaves lightly coated in olive oil. It provides just that added bit of flavour and texture to a very simple salad.
Sprinkle it generously on top of some home-made Labneh and you have an elegant and very tasty meze.
Along with my home-made Baharat, this dukkah has become a welcome exotic addition to my spice cupboard and I hope it will to yours too.
- 100g shelled pistachios
- 50g sesame seeds
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper corns
- ¼ tsp ground cinnamon
- ¼ tsp mixed spice
- Toast the sesame seeds and pistachios over a medium high heat in a dry pan until the sesame seeds turn a golden brown. Remove from the heat (be careful not to toast the seeds too dark) and place in a food processor with all the other ingredients. Pulse until you have a reasonably rough mix. You do not want it powdery and I like to see chunks of pistachio and whole sesame seeds in the mix.
- Store in an airtight container for up to 3 months. Makes about 1.5 cups.