A delicious recipe for dukkah
Adapted from Ottolenghi
Makes around 1 cup
Ingredients
30g (x oz) sunflower seeds
30g (x oz) pine nuts
2 tbsp coriander seeds
1 tsp cumin seeds
1 tbsp white sesame seeds
1/2 tbsp black sesame seeds— you can, of course, replace this with white sesame seeds if that’s all you have!
1 tsp dried oregano
1/4 tsp sweet paprika
1/4 tsp fine sea salt
Method:
In a small saucepan toast sunflower seeds and pine nuts over a low-medium heat until turning lightly golden, around 3 to 5 minutes. Repeat with the coriander seeds (around 5 minutes), followed by the cumin seeds and sesame seeds (2 to 3 minutes). (I toast these in batches because they take different amounts of time — coriander seeds are much bigger than cumin seeds etc.)
Add the toasted nuts, seeds and spices, along with the remaining ingredients (oregano, paprika, salt) to a spice grinder (or small bowl of a food processor). Pulse a few times until roughly chopped (but not too fine!). Allow to cool before storing in an airtight container (the dukkah will last a couple of weeks at room temperature, several weeks in the fridge).