Dukkah

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Prep time:

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Serves: 0

By thekitchenfairy

1

Ingredients

  • 1 tbsp nigella seed

  • 1 piece cinnamon bark or 1/4 tsp ground cinnamon

  • 2 tbsp cumin seeds

  • 2 tbsp coriander seeds

  • 2 tbsp fennel seeds

  • 1 tbsp poppy seeds or sunflower seed

Method

  1. Toast everything, stirring slowly, over a gentle heat while spices pop and when the aromas build turn off the heat.
  2. Stir in a good pinch of sea salt flakes (Cornish or Maldon salt works best), cracked black pepper and chilli flakes.
  3. While still warm remove the bark and grind to a coarse consistency. No need for pestle or grinder, a rolling pin and a large china mug works fine.

This is a great spice mix to dip feta, cheddar or crudités into.It is fabulous sprinkled onto celery sticks spread with cream cheese or just on the side of a plate of meat and cheese. Keeps in an airtight tub for up to 10 days.

Handy Hint

This is a great spice mix to dip feta, cheddar or crudités into.It is fabulous sprinkled onto celery sticks spread with cream cheese or just on the side of a plate of meat and cheese. Keeps in an airtight tub for up to 10 days. Vary spices according to what you like, no two batches I make are ever the same.

Additional Information

  • Vegetarian

  • Snack

  • Low carb

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Your comments

  • thekitchenfairy 21/01/13 16:36

    This is a great snack when desperate for some crunch on a low carb WOE!