Dukkah is probably one of my all time favourite ‘toppers’.
What’s a ‘topper’ you say?
Well, a topper is a nutrient dense addition to a meal, usually something eaten in small amounts but gives ultimate bang for your buck in terms of micro and macro nutrients. Bonus points if it also adds extra flavour to a meal too, and this is why dukkah is my favourite one.
This sumac seeded dukkah is an absolute sinch to make and a great one for whipping up for a gift when you want to be thrifty yet creative (the gift of food is my favourite gift!). It’s loaded with zinc rich seeds, and spices and herbs that add a little zing to your meal. It goes great with eggs cooked anyway, sprinkled over salads and steamed veggies, as a garnish for tip, the possibilities are truly endless! -Renee x
Makes: 1 medium sized jar
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
INGREDIENTS
1/2 cup sunflower seeds
1/4 cup sesame seeds
2 tablespoons coriander seeds
1/4 tablespoon peppercorns
3/4 tsp ground fennel
3 tsp sumac
1/2 tsp sweet paprika
3/4-1 tsp salt (we use Mount Zero Pink Lake Salt)
1 1/2 tsp dried thyme
METHOD
In a non-stick pan and over a medium/high heat, dry roast the peppercorns and coriander seeds until they are fragrant and start to pop (approx. 2-3 minutes). Remove from heat and process until broken down but not completely ground.
Add the sunflower seeds and dry roast for a minute or two until they start to brown, then add the sesame seeds and cook until the seeds are fully browned. Move around frequently to prevent sticking and burning.
Remove from heat and add to your process/blender/thermomix along with the toasted coriander and peppercorns and remaining ingredients.
Process until well broken down (I like to leave a few little chunks here and there). Taste and adjust seasoning, adding more salt or sumac if needed.
Allow to cool completely, then store in an airtight container. Best consumed within 3 months as it will lose fragrance over time.
