Ingredients
1 cup of shelled pistachio nuts (this is expensive but the dukkha goes a long way!)
half a cup of sesame seeds
6 teaspoons of cumin seeds
6 teaspoons of coriander seeds
big pinch of ground espelette pepper/chilli flakes
black pepper
Directions
The hard work is shelling the pistachio nuts… I get the roasted and salted type as they are more easily available. This means you also do not need to roast them or to add salt to the recipe.
I fortunately have a couple of great helpers for doing this part… in exchange for pinching a few nuts ;-)
There’s a lot of shells - great for putting in a container and making a musical instrument for a toddler!
In a frying pan, heat the coriander and cumin seeds over a low heat to release the aromas…
Warm the coriander and cumin seeds over a low heat to release all the wonderful aromas…
Grind the seeds
Of course you can use a pestle and mortar… but I grind the seeds on a low speed in my blender.
Put the sesame seeds in the same pan and let them warm gently over a low heat - keep them moving.
Add all the ingredients together - don’t forget the pinch of espelette or chilli for an extra little kick.
Use in so many ways - just as a dip with bread and olive oil, sprinkled on salad or veggies or hummus or like us below on some soup.
Let the dukkha cool before storing it in a closed jar in the cupboard - it should last a couple of months before the pistachio nuts could go soft (but ours never makes it that long!).
Serving suggestion - my 10-minute soup with feta, coriander and dukkha sprinkled on the top