Pistachio & Almond Dukkah With Sumac

Originating in Egypt, Dukkah is traditionally a blend of dry roasted nuts, sesame seeds and spices. The story goes that it was used to disguise the taste of stale flat bread by camel drivers trekking through the desert. The bread was dipped into olive oil and then into the dukkah for a tasty snack.

All of my dukkah blends are made by hand and all of the ingredients are dry roasted either in the oven or on the stovetop. The Pistachio & Almond Dukkah with Sumac is definitely the most popular dukkah in my range.

Dukkah is so versatile. Here are some ideas to inspire you!

• Try the traditional way of dipping Middle Eastern (or crusty) bread into a bowl of your favourite olive oil, then in a dish of 6 Seed Dukkah.
• Sprinkle over eggs – boiled, scrambled, poached – or add to an omelette or quiche.
• Brush tofu, chicken or fish with a lightly beaten egg white then coat with a mixture of breadcrumbs and 6 Seed Dukkah. Spray with olive oil spray and bake in a moderate oven until golden and cooked through.
• Sprinkle into soups, stir-fries, salads or vegetables for taste and texture.
• Add a spoonful to hummus and serve with warmed pitta bread.
• Sprinkle over avocado on toast.
• Mix with plain yoghurt and garlic for a delicious dipping sauce.
• Brush olive oil over pita bread or a pizza base, sprinkle liberally with the dukkah, cut into triangles, then bake for about 10 minutes until crisp and golden.
• Add to home-made bread dough.

Ingredients: pistachios, almonds, cumin, sumac, ginger, black pepper, salt.