Versatile dukkha is a fragrant roasted nut, seed and spice blend that can be added to your breakfast, lunch, dinner, dessert or eaten on its own as a nourishing snack.
It is widely popular throughout the middle east, where it originated, but is popular around the world. The spices in this ‘spice-me-up dukkha’ are super healthy and are known for their ability to kick-start your metabolism. Combined, these spices have anti-inflammatory properties, reduces blood sugar, promote digestion, boost immunity, protect brain and skin health, lower cholesterol, fight depression and act as antiseptic and cancer fighting agent with their high antioxidant levels.
Makes 500 grams
2 cups macadamia nuts
1/2 cup hazelnuts
1/2 cup pistachio nuts
1/4 cup white sesame seeds
1/4 cup black sesame seeds
1 tablespoon tumeric
1 teaspoon black pepper
2 teaspoons coriander
2 teaspoons cummin
2 teaspoons cayenne pepper
I dry roast the nuts to bring out the flavour and give them a aroma, texture and crunch, but you can use them raw if you prefer. Dry roasting can be done in the oven or a frypan. You can also add any other nuts or seeds e.g. Pumpkin seeds, almonds, Brazil nuts etc. all work well.
Generally the spices are used whole and crushed in the process of making the dukkha, but you can opt for ground spices. You can also add fennel seeds, zaatar (a combination of dried oregano, thyme, and/or marjoram with a herbal flavour), or sumac (a spice with a citrus tangy taste).
Blend nuts, seeds and spices together in a food processor or thermomix to your desired consistency. I like mine quiet course and crunchy, but you can make it a finer consistency if you prefer, just make sure you keep in some crunch!
Here I have used the dukkha scattered over poached eggs with a small side salad, but it’s so versatile you can scatter it on soups, vegies, avocado, salads, use it as a crust for meats. It works well to enhance the more subtle flavours of poached or over baked apples, quince or pears, or fresh strawberries or blueberries.