Why buy dukkah in tiny containers when it is so easy to make?
The ingredients are fairly flexible and can be adjusted, particularly by adding more of something, right to the end. I use it as an opportunity to use up all the small quantities of nuts I have around.
Keep the 2 batches of ingredients separate until ground.
- 2 tbs coriander seeds
- 1 tbs cumin seeds
- 1 tbs fennel seeds
- 1 tsp peppercorns
- 1/4 tsp dried chili flakes – optional
- 1 tsp salt, add more to taste later
Nuts & Seeds (each toasted separately) – basically use any nuts you have or feel like having
- 1/3 cup sesame seeds
- 1/3 cup almonds, can be activated
- 1/2 cup pistachio nuts
- 1 cup mixed nuts
Toast all the spices lightly, in a pan, until fragrant and just beginning to brown, remove from the heat and set aside in a bowl to cool.
Toast all the raw or unroasted nuts and seeds separately, they take different amounts of time, and set aside to cool in a different container from the spices. Pre roasted nuts only need a few seconds (if any) to make them a bit crispier.
Grind the spices, either in a mortar and pestle, spice grinder or food processor, until fairly fine. Don’t leave any spices whole but don’t reduce them to powder.
Process the nuts and seeds in pulses until just a bit larger than the size of breadcrumbs, don’t worry if some bits are chunkier, but be careful not to over process and make nut butter.
Mix everything together, taste and adjust salt and spices if desired. If too spicy you just add more nuts and seeds.