Pistachio Dukkah Recipe
My variation on the traditional Middle Eastern 'dry dip'.
Equipment
- Mixing bowl
- Skillet/ frypan
- blender/ food processor/ stick blender
Ingredients
- ¼ pound pistachio nuts, shelled & roasted (200 grams)
- ¼ pound hazelnuts, roasted
- ¾ pound bread, roughly cut into wedges/ chunks (350 grams)
- ¼ cup extra virgin olive oil
- 1 tablespoon sesame seeds
- 1 teaspoon olive oil
- ¼ teaspoon coriander seeds, ground
- ¼ teaspoon cumin seeds, ground
- ¼ teaspoon sweet paprika powder
- cracked black pepper, to taste
- salt, to taste
Instructions
- Heat the olive oil in the frypan.
- Add pistachios and hazelnuts, and roast them for about 3 minutes.
- Remove from heat and drain on absorbant paper while cooling.
- Using the same pan, roast the sesame seeds for about 1.5 minutes.
- Add the coriander, cumin, and paprika to the pan. Stir while roasting for 1 minute.
- Blend the nuts in the blender/ food processor until they are finely chopped.
- On a large plate, combine the nuts with the lightly roasted sesame seeds and spices and allow them to cool. Add salt & pepper to taste.
- To serve, place oil and pistachio mixture into separate small serving bowls and place on a large platter with Turkish bread and remaining nuts.
- Dip bread into olive oil, then press into dukkah and enjoy!
Notes
Dukkah will keep for several weeks - up to a couple of months - if stored properly in air tight containers or jars.
Nutrition
Calories: 32kcal
Tried this recipe?Let us know how it was!