Dukkah with Pistachio
A spice blend of toasted nuts and seeds, and spices from Egypt, the exact blend varies from cook to cook. Dukkah usually has hazelnuts or chickpeas as a base, along with pepper, coriander, cumin and sesame seeds; in this recipe I use pistachios.
Makes 1 ½ cups
1½ cups shelled pistachios (toasted)
½ cup sesame seeds (toasted)
¼ cup coriander seeds (toasted)
2 tablespoons cumin seed or 1 teaspoon ground cumin
½ teaspoon dried mint*
¼ teaspoon salt
freshly ground black pepper
Pistachio or extra-virgin olive oil
1. Using a food processor chop the pistachios coarsely.
2. Crush the seeds, one type at a time in a mortar and pestle and toss into the pistachios. You can make it as chunky or as fine as you like.
3. Mix the pistachios and seeds together and add the salt and pepper.
Store dukkah in an airtight container, it keeps for about one month.
How to serve dukkah:
• Serve in a small bowls, float dukkah in extra-virgin olive oil with pita wedges or other type of bread on the side. Dip the bread into the dukkah and enjoy
• Spread pita bread or pizza bases with some olive oil and then top with dukkah, and grill until lightly toasted. Cut into wedges and serve.
• Use in place of bread crumbs for chicken, lamb or fish in either and grill.
• Sprinkle over your salads, egg or pasta dishes.
*Take fresh mint and place on a paper towel in a microwave oven and cook 30 seconds at a time until dry.
Copyright © Julie Logue Riordan, Cooking with Julie