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Pistachio & Coconut Dukkah
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Although dukkah originates from Egypt, I first came across it in the Food52 Baking book and fell in love with it. I googled it and found out it’s origin. I had two Egyptian chefs working with me in Crumbs at the time….so I went into work and started talking to them about this amazing Egyptian “spice blend and topping for anything and everything”…and they had no idea what I was talking about….which as you can imagine left me quite bewildered….how can Egyptian chefs not know what dukkah was?? Lucky for me I had a small stash of it in my hand bag (yes I carry dukkah and many other strange foods around with me)…so I showed it to them….and they started laughing and saying “It’s Du’aa” I was saying the word as it was spelled in English so they didn’t understand me…Haha! They had quite a laugh on my expense.
This has become a staple in my kitchen…and although the addition of the pistachio and coconut is not true to the original dukkah….at least I know how to properly pronounce the word.
I recommend using it to top soups, your avocado toast, flatbread and dips.
Recipe from Food52 Baking Book
Pistachio & Coconut Dukkah
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0
Ingredients:
- 3 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/2 cup raw pistachios
- 1/4 cup sesame seeds
- 3 tbsp unsweetened shredded coconut
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- In a small frying pan or skillet, toast the coriander and cumin seeds on a low to medium heat for 3-4 mins until fragrant. Set aside to cool then grind in a spice grinder to turn into a powder.
- In the same pan, toast the pistachios for 3-4 mins. Remove from the pan and chop roughly.
- Place the coconut into the same pan, and toast until golden.
- In a small bowl mix together the ground sees, pistachios, coconut, sesame seeds, salt and pepper.
- Store in a jar and use as recommend above.
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