Sweet and Savoury Dukkah
Photography Sarah Tuck.
Dukkah has long been a secret addiction of mine – I love the texture and interest, not to mention hit of spice, that it adds to all sorts of dishes. It keeps for ages in a sealed container and with sweet and savoury options to choose from you’ll be able to add a bit of zing to whatever you can think of, from breakfast to dessert, or pizza to yoghurt.
INGREDIENTS
Savoury Dukkah
2 cups walnuts
1 cup pumpkin seeds
1 cup pine nuts
3 tablespoons cumin seeds
3 tablespoons coriander seeds
3 tablespoons fennel seeds
1 teaspoon freshly ground black pepper
1 teaspoon red chilli flakes
2 teaspoons flaky sea salt
½ cup toasted sesame seeds
2 tablespoons black sesame seeds
Sweet Dukkah
2 cups walnuts
1 cup pistachio nuts
1 cup whole almonds
1 tablespoon runny honey
finely grated zest of a large orange
1 tablespoon cinnamon
1 tablespoon ground cardamom
¼ teaspoon ground cloves
2 tablespoons raw sugar
2 tablespoons poppy seeds
1/3 cup toasted sesame seeds
METHOD
Savoury Dukkah
Preheat oven to 180˚C.
Place walnuts, pumpkin seeds and pine nuts on a tray and put in the oven for 8-10 minutes, until nuts are lightly roasted.
Put cumin, coriander, fennel and pepper in a wide pan and dry fry (without oil) for 3-4 minutes until fragrant.
Put the roasted nuts and seeds in a food processor and pulse briefly.
Grind the toasted spices, in 2-3 batches, using a mortar and pestle.
Add the spices, chilli and salt to the nut mixture and and pulse briefly so they are well combined and the nuts are ground into chunks. (I like them to have some texture, not be completely sandy butter!)
Add the sesame seeds and transfer to an airtight container. You can sprinkle the savoury dukkah on anything that takes your fancy – from lamb to salads, pizza, pasta, dips, eggplant – even soup! Makes 3¾ cups.
Sweet Dukkah
Preheat oven to 180˚C.
Place walnuts, pistachio nuts and almonds on a tray. Drizzle with honey, sprinkle over the orange zest and put in the oven for 8-10 minutes until lightly roasted. Put roasted nuts in a food processor and pulse briefly.
Add the spices and sugar and pulse until combined and the nuts are ground into chunks. Add the poppy and sesame seeds and transfer to an airtight container. Sprinkle the sweet dukkah on anything from fruit salad to yoghurt, fruit crumble, or even on top of iced cakes! Makes 3½ cups.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.