A homemade Egyptian spice mix.
Serve over poached eggs; with olive oil and flatbread, dipping the flatbread in the oil, then in the dukkah; or sprinkle over roasting pumkin, carrot and zucchini with olive oil.
¼ cup sesame seeds
½ cup pistachio kernels, finely chopped
3 teaspoons ground coriander
3 teaspoons ground cumin
½ teaspoon freshly ground black pepper
1 teaspoon salt
Place the sesame seeds in a medium non-stick frying pan over medium heat. Cook, stirring often, for 5 minutes or until toasted and golden.
Add the pistachio, coriander, cumin and pepper and cook, stirring, for 1 minute or until aromatic. Stir in the salt and set aside to cool.
Store dukkah in an airtight container in a cool, dark place for up to 1 month.
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