Dukkah (pronounced dook-ah) has Middle Eastern origins but is a very popular seasoning in Australia. It is also good on fish, raw vegetables, and pita bread toasted with olive oil.
- 1/4 cup hazelnuts or almonds
- 1/4 cup macadamia nuts
- 1 tablespoon whole dried coriander seed
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seed
- 1 tablespoon sesame seeds
- 1 teaspoon dried peppercorns
- 1/2 teaspoon dried orange or lemon peel
- Coarse salt (kosher or sea)
- 1 1/2 cups Greek yogurt
- Squeeze of fresh lemon juice
- Extra virgin olive oil
In a small, dry skillet over low heat, briefly toast the nuts, shaking the pan often, until fragrant. Add the coriander, cumin, and fennel seeds, sesame seeds, peppercorns, and orange peel. Toast for one minute more, then remove the skillet from the heat. Stir in about 1 teaspoon of salt.
Let the mixture cool. Crush it using a mortar and pestle or a spice grinder. (Avoid overprocessing to a paste-like texture.) Mix the yogurt with salt and lemon juice to taste. Transfer to a shallow serving bowl. Sprinkle 2 tablespoons of dukkah on top and drizzle generously with olive oil. Store any remaining dukkah in an airtight container for up to 3 months.
Serves 4 to 6 — Recipe adapted from loveandlemons.com