DUKKA

RECIPE -

DUKKA

There is nothing that brings me more joy than tasting and sharing yummy food!

Really is there anything better?
Maybe equal, but not better?

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So, of course I whipped up some Dukka before work for all our Saturday morning seekers of deliciousness
(thanks Helene for this bit of inspo, my sister in all things yum!)

Well, while it was cold outside, inside Fill Good was the glow of us all oooing and ahhing as we dipped sourdough into our golden local Mick's organic olive oil and the dukka!


I was utterly blown away by how delicous and easy it was.

Saturday morning whip up before work kind of easy

So much so, many a phone was whipped out to photograph the recipe, scribbled on and crinkled up ta boot!

Here it is for you honey bun!

I'm whipping up some more this morning for us to have a taste of this week.

So come in darling, have a dip perhaps a nibble of some fresh produce too!

Look at these lovely and simple ingredients.

The better quality the ingredients, the better the result and you know we have you covered here!


Easy, Breezy and very Pleasing Dukka

INGREDIENTS

  • 1/2 cup¬†walnuts
  • 1/3 cup¬†almonds or hazelnuts
  • 2 tablespoons¬†sesame seeds
  • 1 teaspoon¬†ground coriander
  • 1 teaspoon¬†ground cumin
  • 1/8 teaspoon¬†ground allspice
  • 1/2 teaspoon¬†fine sea salt
  • About¬†20¬†twists of freshly ground black pepper

INSTRUCTIONS

  1. In a large skillet over medium heat, combine the walnuts and almonds. Cook, stirring often, until the nuts are starting to smell fragrant, about 3 minutes.
  2. Add the sesame seeds to the pan and continue cooking, stirring often, until the sesame seeds are turning lightly golden on the edges. Remove the pan from the heat, and transfer the nut and seed mixture to a food processor.
  3. Add the coriander, cumin, allspice, salt and pepper. Run the food processor for about 10 seconds, or until the nuts are broken into a coarse, sand-like texture (don’t overdo it!).
  4. Transfer the dukkah to a bowl for serving, or store it in an air-tight container for 1 to 2 weeks.
recipe thanks to Cookie and Cate

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