Dukkah ~ Middle-Eastern Spice-Mix
I have had ‘Dukkah’ a long time back at some Middle-Eastern cafe in India… I absolutely enjoyed the flavors with bread loaf & olive oil and that time, I thought to replicate one at home. Never got a chance (or better I say, I forgot it completely) to make this one since then. Recently, we had been on a day-trip with friends and after walking too much in & around garden, we all were craving for some hot cup of tea/coffee and a plate of munchies.
We ordered a vegetarian platter that included arancini, egg frittata (ohh yes, eggs are vegetarian for them), marinated olives, stuffed & grilled peppers, dukkah, Turkish loaf pieces & olive oil!!! And all of us loved it… I decided to make it next when I simmer any soup and I did it. Ground it when I was making a Moroccan soup for a heart-warming dinner :)
3 tbsp Sesame Seeds
1 tbsp Coriander Seeds
3 tsp Cumin Seeds
1 tsp Fennel Seeds (optional)
8-10 Black Peppercorns
18-20 Almonds, blanched & peeled
1/2 tsp Sea Salt
STEPS TO FOLLOW:
- Combine all the seeds and dry roast them in low heat for 5-6 mins.
- Transfer this mixture to plate and allow it cool down completely.
- Toast almond for a few mins on low heat and let it cool down too.
- Take everything along with salt in a mixture jar and grind to make a coarse powder.
- Serve with Bread (Ideally, Turkish bread or sourdough one) and EVOO for dipping!