I know what you are thinking – Dukkah isn’t kids food! Well I thought the same things, so when H and I decided to make this homemade nutty dukkah the other morning. I wasn’t expecting H to like it. He has never been a huge fan of cumin so I thought there is no way….
But, I turned away for a moment, came back to the table to see H shovelling it in by the handful – see proof in the video below…
I guess it just proves that their tastes change and what they didn’t like last week they may like now! I’m sure it also has something to do with helping to make it. So get your little one involved with the measuring and taste testing as you go.
Dukkah is a middle eastern roasted spice mix that is traditionally served on it own with bread and olive oil. There are stacks of other uses for it and it will make your average dishes great. See a few options below:
- Sprinkle on soups and salads
- Use it to crumb fish or chicken
- Sprinkle it on your labneh when serving – see my labneh recipe here
- Serve with homemade Lebanese flatbread
- Sprinkle on your scrambled eggs, fried egg or roll your soft-boiled egg in it and serve with avo and toast
- Add to your roasted veggies – see my quick dukkah roasted brussels spouts recipe below
- Add to jars and give to your friends and family as a lovely homemade gift
- 1 cup almonds
- 2 tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon sesame seeds (we used black)
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 2 teaspoons chia seeds
- Pre-heat oven to 180 C / 350 F. Add the almonds to a roasting tray and roast for approximately 10 minutes or until golden. Add the cumin, coriander, fennel and sesame seeds to another tray and roast for about 10 minutes or until golden. Keep on eye on them.
- Once cool add both to a mortar and pestle, along with the ginger, chia and salt. Bang away until you achieve a crumb. You don't want it super fine but no big chunks for little ones either.
- Serve with olive oil and fresh bread or see my other ideas below
- Will keep in an airtight container for a few weeks
- If you don't have a mortar and pestle, add to a food processor and pulse until the desired consistency is reached
For roasted brussels sprouts with homemade nutty dukkah
Preheat oven to 200 C / 400 F. Chop brussels sprouts in half and add a good few glugs of olive oil and a few tablespoons of the dukkah mixture. Mix coat. Roast for about 15 minutes or until super golden. Serve