Dukkah is a roasted Middle Eastern spice and nut mix.
Use it to coat foods or just dip fresh bread
into it with some olive oil.
This also makes a beautiful gift. Package it in a recycled jar and take it to your host the next time you are invited for dinner. You can also use this to make some fabulous vegan beetroot burgers.
- 2 tbs coriander seeds
- 2 tbs cumin seeds
- 1/4 cup sesame seeds
- 3/4 cup almonds
- Freshly ground salt and black pepper to your taste (I make mine quite salty).
- Dry fry (no oil) spices on on a medium heat for 2 minutes. Keep stirring to prevent burning.
- Grind these toasted spices in a spice grinder or a mortar and pestle.
- You may be tempted to skip the spice grinding and throw it all into the food processor. Don’t do this as it won’t grind up the spices and release their lovely aroma and flavour. Alternatively, you could use pre-ground cumin and coriander seeds, but it’s not as nice.
- I fished out the unground seeds, and ground them in the spice grinder. Better to do it properly the first time.
- Toast almonds and sesame seeds the same way, by dry frying and stirring at regular intervals to prevent burning. Add all spices, seasoning and nuts to food processor and blend until resembles fine bread crumbs. It is now ready to serve.
By Natalie Prigoone
Natalie Prigoone is the author of ‘The Great Uncooking’ a raw food detox book and A Piece of Cake: Easy Raw Desserts. She is a yoga teacher, high school teacher and raw food chef. Natalie discovered raw foods and their healing magic in 2011. She is passionate about healthy life hacks, and creating recipes that lead to greater health and healing. Follow her on Instagram @thegreatuncooking or Facebook.