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.
Why I Love This Recipe
- great on eggs
- adds texture and spice to a dish
- long (enough) shelf-life
- SIMPLE to make
Truthfully I hadn't eaten a ton of dukkah before moving to Brisbane. I see it used more and more regularly in breakfast dishes or sprinkled on appetizers and mains. With just a few everyday ingredients you have in a well stocked pantry this SIMPLE pistachio dukkah can be whipped up in a matter of minutes. Bonus points - store it in an airtight container and it will keep for a few weeks.
What Is Dukkah?
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. So why not whip up my delicious pistachio dukkah and see for yourself!
Ingredients You Will Need
The beauty of this pistachio dukkah is it uses only a handful of ingredients most of which will keep for ages in the pantry so when looking to add a little spice or texture to a dish you can whip this up in a matter of minutes and wow your dinner guests (or simply yourself!).
- Pistachios - buy them with shells or without - just make sure you de-shell them before roughly chopping them for the mix. Yes, they aren't the cheapest but the taste, colour and flavour are awesome.
- Sesame Seeds -white sesame seeds are the seed of choice, easier to find but also it's nice to add a little colour. Toast them up for a nice crunchier nutty bite
- Cumin - ground cumin is preferable but if you have cumin seeds in the pantry then just toast them up and grind them in a spice grinder
- Coriander - dried ground coriander, not the leafy kind. The ground version retains the citrus notes but also has a nutty character
- Salt & Pepper - just a pinch of each. Remember to taste and adjust accordingly
Tips & FAQ's
The best tip I can give when cooking anything is to have your ingredients ready before you start. I don't know how many times I have watched people making a recipe for the first time dancing around the kitchen looking for ingredients while something is burning behind them. So, before you start making this simple pistachio dukkah grab all of the ingredients out, measure/weigh them and you will be set for success!
assuming you are ok with seeds then substitute the pistachios for a mixture of seeds like pumpkin and/or sunflower.
At best it will keep for 2 weeks in an airtight container. But, it's so simple to make that if it's just for 2ppl then divide the recipe by 4 and you can whip it up ANYTIME in moments
It helps bring out the flavour and oils a little more. The best spices to use are whole spices and grind them to "order" as once ground they start to lose some flavour and aromats but I appreciate time and $$ doesn't alway allow this!
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Happy Cooking and Happy Eating Friends!
- 100 g pistachios shelled & roughly chopped
- 40 g sesame seeds
- 1 pinch salt
- 1 pinch pepper
- 3 tsp cumin
- 3 tsp coriander
- measuring/weighing equipment
- wooden spoon or spatula
- frying pan
- Chef Knives
- Chopping board
- 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
- dukkah will almost 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