Other “Dukkah” recipes How to eat Dukkah 

Today’s “Dukkah” “recipe”

Prep

This makes it look organized but often I’m doing prep and assembly at once, constantly tasting and occasionally setting things on fire. It’s probably be better if you just did prep and then assemble rather than all at once.

Put Walnuts in oven to toast. Burn them. Say, I didn’t want walnuts in my dukkah anyway, macadamia nuts are more delicious. Toast, sprinkle with salt (or purchase toasted, but fresh toasted is always better) and roughly chop in the food processor the following ingredients. Decant each set of nuts into a bowl before chopping the next set of stuffs. Over blending will give you butter, which is also delicious, but not what we’re looking for today.

• Almonds
• Sesame seeds
• Macadamia nuts (chop with a few sesame seeds, macadamias have such high fat content they turn into butter SUPER easily).
• Black sesame
• Cumin seeds (do last because very pungent)

All of these things are now in different bowls, so you can make different combinations and mixes (fun family activity, everyone gets to make their own dukkah blend).

Mix one – Zatar forward

• Almonds
• Sesame seeds
• Macadamia nuts
• Zatar blend (oregano, sumac, sesame seed)
• More sumac
• Anardana powder  (ground pomegranate seeds, adds a lemony zing of yum)

Mix two – cumin forward

• Almonds
• Sesame seeds
• Macadamia nuts
• Cumin
• Powdered Bush Tomato
• Powdered Lemon Myrtle
• Sumac
• Anardana Power