Dukkah is an Egyptian spice blend made up of toasted nuts and seeds. The word “dukkah” derives from the Arabic word meaning “to pound.” In Egypt the spices and nuts are usually crushed using a mortar and pestle to save the flavours - the bashing, pressing and tapping motions make the herbs sing like nothing else. 

Traditionally people have used dukkah to dip their olive oil drenched bread in, but it has since branched out and found itself many different uses.  

Nowadays people are putting it on eggs, throwing it on salads, adding it to their falafel mix, using it to crumb poultry, garnishing their hummus, coating their feta cubes, and mixing it through their soup or steamed greens. In some places, you’ll even find dukkah has scored a spot next to the salt and pepper shaker. The options for it are endless as it adds a flavour explosion wherever you use it.

Usually dukkah is made with almonds or hazelnuts but we decided to bring buckwheat into the game for anyone who would prefer a nut-free alternative.

Ingredients: 

• 1/2 cup sesame seeds
• 1/2 cup buckwheat
• 1/4 cup pepitas
• 1 Tbsp cumin seeds
• 1 Tbsp fennel seeds
• 1 Tbsp coriander seeds
• 1/2 tsp salt
• 1/2 tsp paprika 
  
  

Method:

• Heat a cast iron pan and dry toast all ingredients on medium heat for about 5 minutes, constantly stirring. 
• Remove from the pan and allow to cool off. 
• Add everything into a mortar and pestle and crush leaving it a bit chunky. A food processor will also do the trick but make sure you only process for a few seconds otherwise it will turn into flour.  
• Store in an air-tight jar and do with it what you wish. This will last months.