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  • Delicious pistachio dukka

    December 28, 2014 / Niki / 4 Comments

    Have you tried dukka? It’s a nutty, crunchy, spicy Middle Eastern dip that you sprinkle on your food or dip your bread into. It’s delicious & totally addictive!

    My friend introduced me to dukka a few years ago and now I make it all the time, although it only lasts about 5 minutes because my husband and I can’t stop eating it once we’ve started (note to self: make more dukka).
    Its traditionally eaten with bread & olive oil. First the bread is dipped into the olive oil then the dukka. The dukka sticks on the oily bread and you get a super scrummy oily, crunchy, spicy mouthful.
    However dukka is really versatile and can be sprinkled on salads, soups & curries.
    The recipe can also be adapted and tweaked to taste, for example you can use different nuts but I think pistachio and hazelnuts work the best.

    dukka

     

    dukka

    I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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    Info

     

      4 servings
      5 minutes preparation time
      12 minutes cook time

    Ingredients

    • 100g raw, unsalted pistachios or hazelnuts
    • 1 tbsp. cumin seeds
    • 1 tbsp coriander seeds
    • 3 tbsp sesame seeds
    • 2 tbsp sunflower seeds
    • 1 or 2 sprigs of mint
    • 1 tsp pink himalayan salt
    • 1/2 tsp chilli flakes

    Directions

    1. Put nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper
    2.  Dry toast for 12 minutes on gas mark 4/180C. Allow to cool.
    3. Add mint leaves, chilli & salt to a mini chopper and pulse on 1 second bursts.
    4. Check after each pulse as you don’t want it too finely chopped.

     

    4 Comments

    1. Baked Butternut Squash with Kale Pesto | Rebel Recipes on May 4, 2015 at 5:05 pm

      […] it’s super simple just baked and filled with delicious kale pesto and then sprinkled with dukka and pomegranate […]

      Reply
    2. Sweet Potato Falafals with Flatbread | Rebel Recipes on March 9, 2016 at 4:28 pm

      […] are great served with flatbread (buckwheat, spelt of gram are all fantastic), hummus, avocado, dukka, pomegranate seeds and lots of fresh coriander, and my favourite lemony tahini […]

      Reply
    3. Bettie on October 6, 2018 at 6:58 pm

      I roasted my nut/seed mixture. Not having a gas oven, I googled the 180C conversation to F and it said 356. I thought that was high so only put it at 350 for 10 min. But the mixture very much over roasted. I’d definitely cut back the heat for an electric oven and watch it carefully. I want to try it again another time to get true flavor.

      Reply
      • Niki on October 8, 2018 at 10:03 pm

        Hi Bettie
        Definitely good to roast on a medium heat and keep your eye on them!
        Best
        Niki xx

        Reply

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