This traditional Persian combination of nuts, seeds and spices is usually served in a small dish, alongside a bowl of olive oil. You dip a piece of bread in the oil, then into the dukka, capturing every last, delicious crumb. Or Dukka can be used to add flavour in so many ways, a sprinkle for a salad or roast vegetables, a rub for chicken or meat or a crust for fish.
Method
- If the nuts are not already toasted (which is best) Toast nuts and seeds in separate batches.
- Let cool completely.
- Combine all ingredients in a food processor and pulse. The mixture may be fine or coarse, depending on personal preference, but be sure it is dry and crumbly. Over-mixing will turn it into a paste. (Can also use a mortar and pestle or spice grinder.)
- Store in an airtight container in the refrigerator.
