Ingredients
- 1 cup pistachio nuts
- 1 cup cashew nuts
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/2 cup sesame seeds
- 1 tbsp salt flakes
Method
- Roast the nuts and seeds on a tray in a 180ºc oven for about 10 minutes.
- Check and stir frequently to prevent burning.
- Allow to cool before pulsing in small batches in a food processor to a coarse breadcrumb consistency.
- Avoid over-processing as it will become powdery.
- Add salt to taste and pour into clean jars.
- Serve dukkah with olive oil and fresh bread or sprinkle it over salads, roasted vegetables or pasta. It also adds fantastic flavour to grilled fish - simply coat the fillets before cooking.
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