Pistachio Dukkah
I made a batch of pistachio dukkah to my last retreat to top eggs in the morning. But a guest also sprinkled it on her plums and yogurt which turned out to be a real winner. There are many versions of dukkah, use the recipe belowasa guide but it's always worth experimenting with other nuts/seeds/spices. The recipe makes enough to fill a jam jar.
INGREDIENTS:
100g pistachios
2 tbsp coriander seeds
2 tbsp sesame seeds
1 tbsp cumin seeds
1 tbsp nigella seeds
1 tsp fennel seeds
1 tsp chilli flakes/ powder or paprika
1/2 tsp flaky sea salt
METHOD:
Heat a large skillet or pan on a medium heat and add the pistachios and toast until starting to golden.
Put to one side to cool and add the other ingredients apart from the salt to the pan and toast until fragrant.
Tip the spices into a food processor or bash in a pestle & mortar. Pulse/ bash briefly before adding the nuts.
Up to you how far you go but I like to keep the dukkah quite coarse for texture.
Add the salt to taste.
Store in a jar and sprinkle on everything.
