Sweet and Savoury Dukkah
Photography Sarah Tuck.
Dukkah has long been a secret addiction of mine – I love the texture and interest, not to mention hit of spice, that it adds to all sorts of dishes. It keeps for ages in a sealed container and with sweet and savoury options to choose from you’ll be able to add a bit of zing to whatever you can think of, from breakfast to dessert, or pizza to yoghurt.
INGREDIENTS
Savoury Dukkah
2 cups walnuts
1 cup pumpkin seeds
1 cup pine nuts
3 tablespoons cumin seeds
3 tablespoons coriander seeds
3 tablespoons fennel seeds
1 teaspoon freshly ground black pepper
1 teaspoon red chilli flakes
2 teaspoons flaky sea salt
½ cup toasted sesame seeds
2 tablespoons black sesame seeds
Sweet Dukkah
2 cups walnuts
1 cup pistachio nuts
1 cup whole almonds
1 tablespoon runny honey
finely grated zest of a large orange
1 tablespoon cinnamon
1 tablespoon ground cardamom
¼ teaspoon ground cloves
2 tablespoons raw sugar
2 tablespoons poppy seeds
1/3 cup toasted sesame seeds
METHOD
Savoury Dukkah
Preheat oven to 180˚C.
Place walnuts, pumpkin seeds and pine nuts on a tray and put in the oven for 8-10 minutes, until nuts are lightly roasted.
Put cumin, coriander, fennel and pepper in a wide pan and dry fry (without oil) for 3-4 minutes until fragrant.
Put the roasted nuts and seeds in a food processor and pulse briefly.
Grind the toasted spices, in 2-3 batches, using a mortar and pestle.
Add the spices, chilli and salt to the nut mixture and and pulse briefly so they are well combined and the nuts are ground into chunks. (I like them to have some texture, not be completely sandy butter!)
Add the sesame seeds and transfer to an airtight container. You can sprinkle the savoury dukkah on anything that takes your fancy – from lamb to salads, pizza, pasta, dips, eggplant – even soup! Makes 3¾ cups.
Sweet Dukkah
Preheat oven to 180˚C.
Place walnuts, pistachio nuts and almonds on a tray. Drizzle with honey, sprinkle over the orange zest and put in the oven for 8-10 minutes until lightly roasted. Put roasted nuts in a food processor and pulse briefly.
Add the spices and sugar and pulse until combined and the nuts are ground into chunks. Add the poppy and sesame seeds and transfer to an airtight container. Sprinkle the sweet dukkah on anything from fruit salad to yoghurt, fruit crumble, or even on top of iced cakes! Makes 3½ cups.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.