How to make your own dukkah
½ cup pistachios, toasted
½ cup cashews, toasted
½ cup sesame seeds, toasted
¼ cup coriander seeds, toasted
¼ cup cumin seeds, toasted
2 Tbsp dried thyme
1 Tbsp crushed chillies (add less if you want less heat)
1 Tbsp smoked paprika
Freshly ground salt flakes to taste
Freshly ground black pepper to taste
1. Start off by toasting the nuts in a dry pan over a medium heat. Shake the pan constantly to prevent the nuts from burning. When the nuts start to brown slightly and give off an aroma, they’re done. Next do the same thing for the seeds, remember to constantly shake the pan to prevent burning.
2. Mix the toasted nuts and seeds with the remaining ingredients and pulse in a food processor, or bash in a pestle and mortar until you have semi-fine texture.
Use it for braais, as an addition to dips, or even with some olive oil and fresh bread on a Moroccan snack platter.