Tuesday, June 14, 2011

almond, sesame, cumin, smoked paprika, and fennel dukka

I love dukka, my base recipe is in my book Savour, yet the beauty with dukka is that it can be personalized each time, and it is always good. For this one I toasted 100 g of almonds (not blanched) in the oven for 10 minutes, then I added one tbsp of sesame seed, one tsp of cumin seeds and half tsp of fennel seeds and put everything back into the oven for 4-5 more minutes.

All in the food processor, and then grind until fine but still a little chunky.

At the end I added some smoked paprika and some salt. Dukka can be used as a rub, a topping (great on hummus) and as a dip. And it can be made with a variety of nuts, seeds and spices.
The best way to eat it, for me, is to use it with bread: dip some bread in extra virgin olive oil first...

And then in the dukka!. Quite addictive, and the perfect party food. It lasts a few days in a sealed tin container.

Photos and Recipes by Alessandra Zecchini ©