1/4 cup sesame seeds
3 tablespoons coriander seeds
1 tablespoon fennel seeds (optional but delicious!)
1 tablespoon cumin seeds
2 cups pistachios, roasted in your oven. (other nuts, such as hazelnuts, can be substituted but this is traditional for me)
3/4 teaspoon sea salt
Freshly ground pepper to taste
* I add crushed red pepper flakes as I like a bit of spice in my food
Paprika - for a bit of colour and of course, extra flavour!
Taste with a bit of bread and olive oil to check for seasoning.
Rustic bread cubes - I use stale toasted challah, stale toasted sourdough bread or homemade, warm, soft pita
High-quality extra virgin olive oil
Place sesame seeds in a small skillet. Cook over medium-low heat, stirring frequently, until golden brown and fragrant. Remove from heat and repeat with coriander, fennel, and cumin seeds. Let cool, then place in a blender or food processor with pistachios and crushed red pepper flakes, if used; process until mixture resembles coarse crumbs. Add paprika if you want a bit more colour.
Transfer to a decorative bowl and serve with bread cubes and olive oil. Dip bread cubes into oil, then into dukkah. May be stored for up to one month in a tightly covered container.
To use this in a yoghurt-based salad dressing - use 1 cup plain, good quality yoghurt. Add finely chopped mint, a bit of lemon juice and add some of the dukkah above. Especially delicious if the salad has cucumber and tomatoes in it!