Packet dukka can have a same/same taste not to mention having a mealy ground texture. Dukka is easy to make at home and you can adjust the texture to suit yourself. My coarsely chopped dukka with fresh lemon rind and chopped fresh thyme is sensational sprinkled over avocado or poached eggs on toast, or sprinkled over a leg of lamb before slow roasting.

Ingredients

• 1/2 cup chopped toasted pistachio nuts
• 1/2 cup chopped toasted hazelnuts
• 1/4 cup toasted sesame seeds
• 1 tablespoon toasted coriander seeds, chopped
• 1 teaspoon toasted cumin seeds, chopped
• 1 teaspoon toasted fennel seeds, chopped
• grated rind one lemon
• 1 tablespoon chopped fresh thyme leaves
• 1/2 tablespoon flaky salt or 1 teaspoon milled salt
• 1-2 teaspoons coarsely ground black pepper

Method

1. Mix all the ingredients together in a small bowl. Store in an airtight container.

Cooks Tips

Toasting nuts and seeds intensifies their flavours, For nuts, about the size of a hazelnut nut, allow about 8-10 minutes in a 180 degrees Celsius oven. For pine nuts, the time will be less, while for Brazil nuts, allow extra time. Cool before chopping otherwise the oils are released and the chopped nuts can be oily.

Seeds are best toasted in a dry frying pan over a moderate heat. They are small and tend to burn quickly, Toss or stir regularly and remove them from the hot pan immediately after they're toasted, otherwise, they will continue to cook and burn, which leaves them with a bitter note.