My dad and I have developed a taste for dukkah; a North African condiment made of finely chopped nuts, seeds and spices. It’s traditionally served with olive oil and strips of fresh bread, the idea being to dip the bread in the oil and then in the dukkah. It also goes well as garnish on dip or crumbed onto meat or vegetables. Dad and I went through several small jars before it occurred to me that could easily make it myself.
I looked at several recipes, all fairly similar, and in the end decided to make it up as I went along. I was quite pleased with the finished product and Dad gave it 10/10. So here is the Historeo recipe for dukkah:
sesame seeds (50g)
- almonds (100g)
- pistachios (50g)
- macadamias (100g)
- sunflower seeds (100g)
- turmeric (2tsp)
- cumin (2tsp)
- coriander (1tsp)
- black pepper (1tsp)
- red chilli powder (2tsp)
- a bit of olive oil/vegetable oil
a chopping board
- large knives for chopping (alternatively, you could use a blender if you prefer the nuts extremely fine)
- a small pan
- a wooden spoon
- a large mixing bowl
- jars for storage
- Chop up all of the nuts and the sunflower seeds until they look like crumbs.
- Turn the heat up to moderate on the stove and smear some oil in the bottom of the pan.
- In batches, put the chopped nuts in the pan and toast them until they begin to turn brown. Also toast the sesame seeds. Stir them gently as they are toasting so that they are all done lightly and not burnt. Add a hint more oil each time you empty the pan.
- Put each batch of nuts or seeds into the big mixing bowl and stir until they are thoroughly mixed up.
- Add all the spices.
- Stir until the spices are thoroughly mixed in.
- Taste test and add some more of this or that spice as preferred.
- Spoon the mixture into air-tight glass jars.
NB: It makes more sense to chop, then toast, then mix in each batch of nuts separately than to do each step for all of them in one go.
This recipe obviously makes a huge amount – I basically just used up each nut packet that Dad bought. I also knew that we had two big empty honey-jars in the bottom of the pantry. To make less just divide the ingredients. You can also leave out any nuts that you’re not fond of, or reduce the amount of them. The same goes for the spices. I actually used more like 3 teaspoons of chilli powder because Dad and I like things hot, but that’s obviously down to taste.