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Pistachio Dukkah

Published: Feb 26, 2019 · Last modified: Feb 28, 2019 by AnotherFoodBlogger

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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.

Lamb & Pistachio Dukkah

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!

Don't forget to tag me @another_food_blogger on instagram or pin this recipe to pinterest!

Happy Cooking and Happy Eating Friends!

Pistachio Dukkah Recipe

Quick and simple.  Dukkah can elevate your breakfast, grilled veg and meats to no end
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Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Course: Breakfast, Dinner, Lunch, Snacks
Cuisine: Middle Eastern, Worldwide
Keyword: Dukkah, Homemade Dukkah, Pistachio Dukkah
Servings: 10 people
Calories: 81kcal
Author: AnotherFoodBlogger

Ingredients

  • 100 g pistachios shelled & roughly chopped
  • 40 g sesame seeds
  • 1 pinch salt
  • 1 pinch pepper
  • 3 tsp cumin
  • 3 tsp coriander

Instructions

  • 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

Notes

 

Essential Tools

  • measuring spoons
  • wooden spoon
  • frying pan

Tips/Tricks

  • 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

Nutrition

Calories: 81kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Sodium: 5mg | Potassium: 139mg | Fiber: 1g | Vitamin A: 60IU | Vitamin C: 1.6mg | Calcium: 57mg | Iron: 1.4mg
Tried this recipe?Mention @another_food_blogger or tag #cookinginbrissie!

 

 

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Comments

  1. Bindu Thomas

    March 05, 2019 at 11:27 pm

    Looks so delicious and very interesting to try this out. Thanks for sharing this post.

    Reply
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