I’m back in Dubai (for more work) and what better time than now to share this simple but impactful recipe for walnut dukkah? None I tell you. This nut, seed and spice mix is a take on a classic Middle Eastern recipe and brings lots of flavour to your salads, soups, buddha bowls, houmous and whatever else you can sprinkle it onto. The toasted walnuts, sesame seeds and spices really do take things to a whole new flavour universe.
If you remember this white bean houmous with ras el hanout roasted cauliflower this is the spice mix I sprinkle on it, I know some of you were asking. There’s not much more to say about it really than get sprinkling! x
YIELDS: roughly 1 cup / TIME: 15 min
1/2 cup walnut halves
1/3 cup sesame seeds
2 tbsp cumin seeds
2 tbsp coriander seeds
1 tsp flaked sea salt
Preheat oven 180 degrees celsius.
Place your walnuts on a baking tray and roast them in the oven for 5-10 minutes. They should become slightly darker and fragrant. Watch out to prevent burning.
Toast the sesame seeds in a skillet over medium heat. Move them around a lot. This will only take about 3 or so minutes. They will become slightly golden. Place them in a mixing bowl and set aside.
Add your whole spices to the now empty skillet and return to the heat. Dry toast your spices for a couple of minutes moving them around frequently until they become very fragrant and start making a slight popping sound.
Place your toasted spices in a pestle and mortar and roughly grind them. Add to the bowl with the sesame seeds.
When your walnuts are toasted you can roughly pound them in the pestle and mortar until they are slightly ground yet still a little chunky, you don’t want the nuts to be completely ground.
Add the nuts to the bowl along with the sea salt and mix to combine all the components.
Store in an air tight container and sprinkle generously over salads, soups, houmous and anything else you fancy.