Pistachio and Sesame Dukkah
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Toasted pistachios and sesame with coriander, cumin and fennel seeds, black pepper and salt, crushed to a crunchy, fragrant sprinkle.
Always check the labels of the products you use.
Method
- 1
Toast the pistachios. Warm the dry pan over medium heat, add the pistachios and stir for 3-4 min until they smell toasty and pick up a few golden spots. Spread them on a plate to cool completely so they chop cleanly.
- 2
Toast the sesame. Add the sesame seeds to the same pan and stir for 2-3 min until evenly golden. Move them to a separate plate straight away, as they scorch quickly.
- 3
Grind the spices. Toast the coriander, cumin and fennel seeds for 1-2 min until fragrant, let them cool for a minute, then grind finely with the pepper and salt.
- 4
Crush and combine. Pulse the cooled pistachios a few times, or chop them by hand, until they look like coarse gravel with no whole nuts left. Mix with the sesame seeds and ground spices.
- 5
Serve. Set the dukkah out with crusty bread and a small bowl of olive oil for dipping, or scatter it over salads, fried eggs, hummus and roast vegetables.
Storage
Keep in an airtight jar at room temperature, away from heat and light, for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small heavy frying pan
- plates
- spice grinder or mortar and pestle
- food processor or sharp knife
- airtight jar
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 53 kcal |
| Protein | 1.9 g |
| Carbohydrate | 3 g |
| of which sugars | 0.4 g |
| of which free sugars | 0 g |
| Fat | 4.2 g |
| of which saturates | 0.5 g |
| Fibre | 1.4 g |
| Salt | 0.37 g |
Protein per 100 kcal
3.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
