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Make authentic Dukkah at home with our easy recipe – simply toast the ingredients and blend! Dukkah is super versatile, use it as a coating to your favourite meats, sprinkle over your favourite hummus, or over poached or scrambled eggs. It’s also a delicious addition to your antipasto platter.
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½ cup slivered almonds
2 Tbsp sunflower seeds
2 Tbsp Gregg's Sesame Seeds
1 Tbsp Gregg's Cumin Seeds
1 Tbsp Gregg's Coriander Seeds
1 Tbsp Gregg's Ground Paprika
1 tsp flaky sea salt
Gently toast the almonds and sunflower seeds in a small pan over a medium heat until the almonds are golden. Set aside to cool.
Add the Gregg's Sesame Seeds, Gregg’s Cumin Seeds and Gregg’s Coriander Seeds to the panand lightly toast until fragrant. Transfer to a small bowl. Add the Gregg’s Ground Paprika and salt.
Place all the toasted ingredients into a spice grinder or blender. Pulse a few times to crush the spices and roughly chop the nuts and seeds. The mix should be like rough breadcrumbs. Store in an airtight container.
Dukkah is very versatile:
Use to sprinkle over your favourite hummus
Coat chicken breasts or fish fillets in the dukkah in place of breadcrumbs
Toss cubes of beef or chicken in a little olive oil and then toss in the dukkah – thread onto skewers and BBQ for a delicious kebab idea
Sprinkle over poached or scrambled eggs
Stir it into cooked pasta
Dip bread into olive oil and then into the dukkah for a delicious addition to your antipasto platter
If you don’t have a spice grinder or blender, the nuts and sunflower seeds can be finely chopped with a knife. Using a mortar and pestle grind to crush the cumin and coriander seeds. Mix all the ingredients together.
If stored in an airtight container will keep for up to 1 month.