*DISCLOSURE: THIS POST MAY CONTAIN AFFILIATE LINKS.
Making things at home when cooking is, in my opinion the best way. Don’t get me wrong, like most people I don’t have the time to make everything myself at home. So what I do is weigh up the cost/time/taste factor. This pistachio dukkah is one that 100% doesn’t need to be weighed up. It’s so simple, quick to make and uses items that 99% of the time are in my pantry. Give it a go yourself and you will be surprised at the ease of the recipe. Not to mention the benefits it can bring to some meals.
Truthfully I hadn’t eaten a ton of dukkah before moving to Brisbane. I see it on a lot of breakfast menus and I am usually very happy with the results. When I say usually it’s not because dukkah isn’t good but because (in my opinion) the brekkie place falls short. I won’t name any names though as I know they are trying their best!
A SMALL bit of history!
For those of you who don’t know dukkah originated in Egypt and is typically a blend of salt, cumin, dried herbs, sesame and nuts. They are pounded together to form the blend. The word dukkah in egyptian means to crush or to pound so it is literally a direct translation to the dish.
Nowadays you see dukkah used in many applications like as a dip alongside olive oil, spread over pita or flatbread, sprinkled over vegetables and here in Australia over eggs and avo – an Aussie past time! For me I like to make pistachio dukkah. I feel the colour from the pistachios add something nice to the dish and yes, I do sprinkle them over eggs!
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Happy Cooking and Happy Eating Friends!
- Toast everything except the pistachios for a few mins on medium heat, stirring occasionally
- Remove from heat, allow to cool and stir in chopped pistachios. Store in an airtight container
- measuring spoons
- wooden spoon
- frying pan
- dukkah will lmost last likely longer than you will need to eat it so don't worry about making a batch!
- macadamia, pinenuts,almonds or hazelnuts can be substituted for pistachios