Dukkah, what can I say, one of my favourite ingredients for so many things!
On its own with bread and olive oil, as a crust for chicken and fish, spooned over salads, sprinkled over rice, popped into soups, sprinkled over a mashed avocado, added to an egg for breakfast and even sprinkled over the top of barbecued meat.
This is a totally non traditional recipe, no hazelnuts and no roasting of spices but it works for us and keeps in a jar for a couple of weeks so this is the minimum quantity that I make.
60g macadamia nuts
50g pistachio nuts
4 teaspoons sesame seeds
3 teaspoons ground cumin
2 teaspoons ground coriander
a pinch of ground cinnamon
2 teaspoons nigella seeds
a really good grinding of fresh ly ground pepper
salt to taste
In a frying pan, toast the nuts until just beginning to colour. Tip onto a plate to cool.
In a large mortar and pestle, crush the nuts so that it’s mostly powdery with a few bigger pieces, don’t over do it or it will be oily and stick.
Add the remaining ingredients and mix well.
Taste and add a little more salt if needed.
Store in an airtight container.