Delicious pistachio dukka
Have you tried dukka? It’s a nutty, crunchy, spicy Middle Eastern dip that you sprinkle on your food or dip your bread into. It’s delicious & totally addictive!
My friend introduced me to dukka a few years ago and now I make it all the time, although it only lasts about 5 minutes because my husband and I can’t stop eating it once we’ve started (note to self: make more dukka).
Its traditionally eaten with bread & olive oil. First the bread is dipped into the olive oil then the dukka. The dukka sticks on the oily bread and you get a super scrummy oily, crunchy, spicy mouthful.
However dukka is really versatile and can be sprinkled on salads, soups & curries.
The recipe can also be adapted and tweaked to taste, for example you can use different nuts but I think pistachio and hazelnuts work the best.
I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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- 100g raw, unsalted pistachios or hazelnuts
- 1 tbsp. cumin seeds
- 1 tbsp coriander seeds
- 3 tbsp sesame seeds
- 2 tbsp sunflower seeds
- 1 or 2 sprigs of mint
- 1 tsp pink himalayan salt
- 1/2 tsp chilli flakes
- Put nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper
- Dry toast for 12 minutes on gas mark 4/180C. Allow to cool.
- Add mint leaves, chilli & salt to a mini chopper and pulse on 1 second bursts.
- Check after each pulse as you don’t want it too finely chopped.