Spicy, nutty Egyptian dukkah
The commercial powers that be want us to buy mild and socially acceptable powdered blends, spice pastes and "curry powders". Supermarket shelves bear jars of anonymous "barbecue spices" and "seafood spices", meaningless melanges all.
Ingredients
100g sesame seeds
100g blanched almonds
50g coriander seeds
10g cumin
1 tsp sea salt
1/2 tsp pepper
Method
Then there's the real thing: fresh, whole, individual spices, hand-picked for each dish. You get the full benefit of their individual flavour and character, custom-building the spice contour of whatever you are cooking.
In a hot, dry pan, toast sesame seeds, blanched almonds, coriander seeds and 1cumin seeds until fragrant, stirring.
Cool completely, then coarsely grind with 1 tsp sea salt and 1/2 tsp pepper.
Dip warm Turkish bread into olive oil, then into dukkah.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
