A couple of weeks ago, we hosted a youth group session in our house, and Nuala got the kids to bake some bread rolls and breadsticks. When it was time to eat the baking, I got out a jar of dukkah and some olive oil, which got devoured by the adults. Dip the bread in the oil, then into the dukkah.
I use a recipe taken from Sally Butcher’s Veggiestan which is really simple: toast equal quantitites of raw hazelnuts and sesame seeds with half that of cumin and corander seeds. Grind roughly with some salt and black pepper.
I usually use a 100g packet of hazelnuts, and this adds up to a big jarful that can sit in the fridge or cupboard for ages. I also take care to break the peppercorns down into small pieces or there’ll be uncomfortable bursts of heat in with the mix.
Sally Butcher also suggests using almods rather than hazelnuts. This didn’t go as well for us; I prefer the toasty hazelnut taste. She also says dukkah works well in salads or as seasoning for cooked veg. I think it’d go well with a plain-tasting vegetable like cauliflower or courgette.
The recipe in Sophie Grigson’s Spices suggests adding a small amount of cinnamon. She also suggets dipping sticks of pepper, celery or carrot, little tomatoes or radishes, into oil and then the dukkah.