Dukkah
While we were in New Zealand earlier this year, Geoff and I ate at a veg-friendly cafe in Greymouth. We were ecstatic to find this place because Greymouth is a town literally the size of my neighborhood. The possibility of finding something other than lettuce leaves with olive oil and vinegar seemed remote. Therefore, we were over the moon when we found Frank’s. There were so many different vegetarian and vegan options. In the end, I think we decided it was probably one of the best meals we had on the road. As a starter, our waitress brought us a mixture of nuts and spices with bread and olive oil for dipping. We later found out the delicious mixture is called Dukkah, a middle eastern “dip” and seasoning. We looked up several recipes and made it for Geoff’s family one night.
1/4 cup almonds
1/4 cup pistachios
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp cracked pepper
1 tbsp salt
olive oil
bread
1. Roast almonds and pistachios in the oven. Remove and place them in a food processor. Pulse until nuts are chopped roughly the size of the remaining seeds.
2. Toast the seeds together in a pan until golden brown. Blend with the nuts until coarse, but not ground.
3. Place in a small serving dish. Stir in the cracked pepper and salt. Serve with a side of warm olive oil and bread for dipping. Dip bread in olive oil, then dukkah.
