Almond Dukkah Recipe
This is a wonderful spice mix to sprinkle to add to any meal. Dukkah is an Egyptian blend of spices and is easy to find in stores, however, there is a sense of satisfaction that comes from mixing your own and using what you most likely will have in your storecupboard.
This dukkah recipe adds interest to dips, houmous, salads, soups, casserole or stews. With a scant sprinkling of this wonderful spice mix, you add a different dimension to your dishes.
Adding any nuts you have left in the bag works, flaked almond, pistachio or macadamia nut will give a little added crunch and a good way to use anything you have leftover in your baking cupboard. This is a nice but not essential addition. I only had ground almonds indoors and the mix is delicious without crunch.
Suggested uses:
With roasted vegetables: I had roasted a tray of butternut and added a sprinkling of the almond dukkah which complemented the caramelised flavours of the butternut and added a twist to the usual veg we enjoy.
With a couscous salad: At lunch, I mixed a simple couscous salad (with the leftover roasted butternut, chopped tomatoes, onions, carrots and chopped cucumber) and sprinkled a teaspoonful of the dukkah over the dressed couscous. Couscous salad is a wonderful dish to throw together for lunches at home and with this almond dukkah on hand, it adds depth of flavour for zero effort.
Sprinkle over a tagine or casserole, if you fancy a different taste to your favourite recipe, sprinkle a little almond dukkah over any leftovers.
Use as a little interest over a salad leaf salad: a teaspoonful over a leaf salad after it has been dressed will give the salad an unusual flavour boost.
Dipping sauce: Next time you make olive oil and vinegar dipping sauce for bread add a teaspoonful of this almond dukkah to the top. The dukkah adds a wonderful twist to a staple.
Houmous I learnt this trick from my son’s Jordanian friend, she dresses her houmous, usually with Z’arta and olive oil so I tried it with the almond dukkah and it was lovely. Dressing your houmous gives it a restaurant look and takes the tastes to another level.
Any egg will benefit from a sprinkling of this almond dukkah, from shakshuka, boiled, poached and fried eggs.
I have a jar on my kitchen counter and when something needs a little something, this will do the trick. This can keep for at least three months in a cool dark place.
As with all of my recipes if you enjoy a little more heat add more black pepper and if you want to add a little crunch add 2/3 ground almonds to 1/2 of the whole or flaked nuts.
- ALMOND DUKKAH
- ½ cup ground almonds
- 1 teaspoon paprika (smoked or sweet)
- 1 heaped tablespoon ground cumin
- ¼ teaspoon ground turmeric
- 3 teaspoons ground coriander
- ½ teaspoon garlic powder (optional)
- ¼ tsp fine salt
- ½ teaspoon ground black pepper
- 2 tablespoons heaped black sesame seeds
- Optional
- ¼ cup of flaked almonds
- This recipe needs your undivided attention, don't look away the spices and nuts will burn.
- Toast the ground almonds, they will change colour to a very light brown place the almonds in a bowl that can house all the ingredients and that is roomy enough to stir in.
- Now wake up the spices and sesame seeds, this is a great tip if you are wanting to make any stews, curries, or casserole, take a second to a minute to bring the spices back to life.
- Stir well until they become fragrant.
- Add the spice and sesame mixture to the toasted almonds and stir to combine well.
- Allow the dukkah to cool and keep in an airtight container, a jam jar or Kilner works well.
- Store in a cool dry place away from sunlight.
- Enjoy.
