with love from africa: homemade dukkah
kerstin and dukkah go way back. they met on a vineyard in cape town five years ago on her first trip to south africa. it came in a little bowl with some olive oil for her to dip toasty bread into and it was delicious. but as it happens, kerstin forgot all about it as soon as she was back on german ground - long distance relationships are hard to keep up. flash forward five years and the wonderful uschi (appropriately named dukkah queen on insta) brings a little mason jar to our foodie meet-up in munich. we were hooked again immediately, and even though uschi kindly sent us a supply via mail (very much needed!!), we knew we had to get into the kitchen to make our own, gigantic supply. we'll never forget you again, dukkah!!
but what is dukkah, you may wonder? dukkah is a spice mix originally from north africa and it's a delicious addition to almost anything! it adds texture and crunch and is perfectly nutty and spicy - a generous sprinkling will go a very long way, turning even the most boring of dishes into something truly spectacular! we don't know just how we survived without it.
it's a mix of lots of different nuts, seeds and spices that are roasted and then grinded in a mortar. the trick is to roast the ingredients individually so nothing gets burnt.
makes one very large batch.
- 125g hazelnuts (piemont or oregon)
- 75g pine nuts
- 75g sunflower seeds
- 100g sesame seeds
- 30g poppy seeds
- 15g fennel seeds
- 30g cumin seeds
- 25g coriander seeds
- 15g carom/ajowan seeds
- 2 tbsp pepper
- 1 tbsp chili flakes
- 2-3 tbsp sea salt
- 2 tbsp paprika
- heat a pan on low to medium heat
- toast the hazelnuts for 10-15 minutes until they are golden and fragrant. make sure to stir with a wooden spoon constantly. set aside in a large bowl
- next up, roast the pine nuts for 3-5 minutes until golden brown. then add to the hazelnuts
- sunflower seeds are up next, also for 3-5 minutes. add to the mix once done
- the poppy seeds take about 2-3 minutes until they are done
- fennel, cumin, coriander and ajowan can hop in the pan together and need around 2-3 minutes also. don't forget to toss them around so nothing burns!
- now that you have all the nuts and seeds in a large bowl, it's time to add the spices. they don't need to be toasted, so straight into the bowl they go. give it a good old mix!
- you'll need a strong hand and lots of patience for the next step: grind the mix in small batches in your mortar until fine
- store in mason jars or airtight containers and use on absolutely everything!
- k & l