Dukkah is of Egyptian origin, used as a condiment or dip and served with oil and bread. Many restaurant menus globally have added a savoury dukkah to their dishes as it has seen a massive increase in popularity. Before it was stirred, the ingredients reminded me of Buddhist sand art.

A traditional dukkah is savory and includes a combination of nuts, seeds and spices. The term is now used to describe any kind of nut/seed/spice topping, even those that are sweet. This recipe for Pistachio mint sesame dukkah is more traditional, however, it can be used in non-traditional ways. My favourite is simply as a crunchy topping on avocado toast, but it also works on hummus, Mediterranean style salads,, labnah and hummus dips. It pretty much works anywhere you want some crunch and flavour. Freshly dried mint and thyme (see notes below) is best for flavour.

It is possible to substitute with your favourite nuts or seeds – try hazelnuts for a robust flavour. It can be stored in an airtight container for several weeks.

Recipe

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Pistachio mint dukkah

An Egyptian condiment consisting of nuts, seeds and spices which can be widely used as a flavourful topping for salads, grilled vegetables, hummus or avocado toast

Prep Time10

Cook Time10

Cuisine: Middle Eastern

Keyword: dukkah, pistachio

Ingredients

3/4 cup pistachios, toasted
1/2 cup cashews, toasted
1/2 cup sesame seeds, toasted
1 tsp freshly dried mint (see notes below)
1 tsp freshly dried thyme (see notes below)
1/2 tsp cayenne pepper
1 tsp ground coriander
1/4 tsp cinnamon (optional)
salt and pepper

Instructions

In a food processor, combine all ingredients and pulse until finely chopped with some larger nut chunks remaining. Do not pulse too much or it will turn into a paste.
Store in an airtight container for several weeks.
Serve on top of avocado toast, salads, grilled vegetables, hummus or more traditionally with olive oil and bread.

Notes

To make the fresh dried mint and thyme, wash and dry ~10g fresh mint leaves. Place on a paper towel and microwave for 20-30 seconds at a time until they crumble easily. Repeat for the fresh thyme., ensuring to remove leaves from teh stalk.