I love trying different cuisines and no better time than a grey winter day to discover Egyptian Dukkah.
This nuts and spice blend is so versatile and easy to make, I am ashamed I have not made it before.
My version today is with pistachios and rose petals, because I love pink and well why not add rose petals?
You can use Dukkah to spice up any dish really,…
… like avocado salad, roasted winter vegetables, your morning cereal or add it to chicken couscous or like me sprinkle it onto a winter fruit bake. Add crunch to your hummus or add it to honey roasted beets and yogurt. I am mean truly you can serve this with everything. So make a batch, keep it in a jar in your pantry and you will use it every day, I guarantee.
Pistachio and Rose Petals Dukkah with Winter Fruit
- 1 cup pistachios, shelled, roasted, unsalted
- 2 table spoons sesame seeds, toasted
- 4 table spoons coriander seeds, crushed
- 1 table spoon chia seeds
- 3 star anis
- 3 cinnamon sticks
- 6 cardamon pods, crushed
- 1 apple, peeled and sliced
- 1 pear, peeled and cut
- 1 table spoon Greek yogurt
- 1 tea spoon honey
- Mix the pistachios, sesame seeds, chia and coriander seeds.
- Add the cinnamon, cardamon and star anis to apple and pear on baking tray. Bake in pre-heated oven at 180C degrees for 15 minutes, stir once.
- Serve the fruit sprinkled with the dukkah, add Greek yogurt and add rose petals. Drizzle the honey.
Recipe on www.LeeksandHighHeels.com by Sandra Slawinski