Dukkah: nut, seed and spice blend

Dukkah is an Egyptian and Middle Eastern spice and nut blend that adds a massive flavour injection when sprinkled on many different types of food. I love it on any kind of eggs, roasted veggies, labneh dip, houmous, roast chicken, or grilled fish.

I’ve tweaked the traditional recipe a little, adding more sunflower, pumpkin, and sesame seeds and switching hazelnuts (as I didn’t have any!) for almonds, so this is my take on dukkah, and I hope you like it.

You’ll be doing your gut a favour by adding fibre and a few more plants to your weekly total, as each ingredient counts as one of the 30 you are recommended to eat by @zoe @timspector. Happy microbes!

Ingredients

Fills a 0.5 litre Kilner jar (medium-sized)

• 2 ½ tbsp coriander seeds
  2 tsp cumin seeds 

• 2 tsp fennel seeds

• 40g black and white sesame seeds

• 40g sliced almonds, toasted

• 40g sunflower 

• 40g pumpkin seeds

• 1 tsp dried oregano 

• 1 tsp paprika

• ½ tsp salt

Method

• Toast the nuts, sunflower, pumpkin and sesame seeds for a few minutes in a hot frying pan until they pop a little and start turning golden, then remove and set aside in a bowl. Separate 1/3 of this mix into another smaller bowl.

• Add the coriander, fennel, and cumin seeds to the pan for about a minute, followed by the paprika and oregano for 30 seconds.

• Mix all the ingredients and leave to cool in a bowl.

• Put the mix into a small blender and blitz for a few seconds until you have a rough texture.

• Mix in the remaining nuts, sunflower, pumpkin, and sesame seeds.