Homemade dukkah

Egypt's famous blend of nuts, seeds and warm spices is the flavoursome seasoning you never knew you needed. Make this quick dukkah recipe and store it in the pantry for use as a snack with bread and olive oil, as a crust for your meats or as a nutty topping to add texture and flavour to anything from soups and salads to chicken, fish or roasted vegetables.

Ingredients

90g white sesame seeds

20g whole coriander seeds

20g whole cumin seeds

10g whole fennel seeds

250g whole almonds (peeled or unpeeled)

1 tsp turmeric powder

½ tsp ground black pepper

2 tsp salt

Method

Preheat an oven on fan bake to 180°C. Place the almonds in an oven tray and roast until golden, stirring every 3-4 minutes to ensure they are evenly coloured. Taste to make sure they are nicely roasted (don’t over roast as this will make them bitter). Repeat this process with the sesame seeds.

Add the cumin, coriander and fennel seeds to an oven tray and repeat the above process until well toasted. This helps release the natural oils and adds a toasty, nutty flavour to the dukkah.

Place the toasted ingredients in a food processer with the turmeric, salt and pepper. Pulse until the almonds are around 2-3mm in size (don’t blend it too much or it will become powdery).

Place into an airtight container and keep in the pantry for up to three months. Use as required.

Mark Lane | Culinary Lane Catering www.culinarylane.co.nz

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Ingredients

Crust

1 ¼ cups all purpose flour

¼ tsp salt

1 ½ tsp granulated sugar

8 Tbsp cold unsalted butter, cut into pieces

¼ cup plain yogurt or sour cream

3 to 4 Tbsp cold water

Filling

3 ½ cups berries, stone fruit, or any fruit chopped or thinly sliced

Pinch of salt

Juice of half a lemon or lime (optional)

¼ cup granulated sugar

½ to 1 ½ Tbsp tapioca flour/starch

To finish

1 egg beaten with 1 tsp water (optional)

Coarse sugar for sprinkling

½ tsp vanilla

Fresh fruits

Method

Pastry: Combine flour, sugar and salt in a large bowl. Sprinkle butter over dough and, using a pastry blender or your fingertips, work it into flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons water over mixture and stir/mash to combine; it should form large clumps; add last tablespoon water if it does not. Use hands to bring together in single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chill in fridge until firm; 1-2 hours or up to 4 days.

Filling: Combine fruit, salt, citrus juice (if using), sugar and starch in a medium bowl and set aside.

Assembly: Heat oven to 200°C. Flatten the parchment paper from the dough on a large baking sheet. On a floured counter, roll the dough into a large round-ish shape, about 30cm across. Gently transfer it to the parchment paper on the baking sheet. Spoon fruit filling and any juices into centre, leaving a 5-7cm border uncovered. Fold the border over fruit, pleating the edge to make it fit and leaving the centre open. Brush egg and water mixture over the crust. Sprinkle with coarse sugar.

Bake galette for 30 to 35 minutes, or until golden all over and the fruit is bubbling and juicy. Cool for at least 20 minutes on wire rack. Serve warm or at room temperature with whipped cream or ice cream.

Source: www.smittenkitchen.com