Pumpkin Seed-Fennel Dukkah
Ingredients: (note – use organic whenever possible)
1/2 C raw pumpkin seeds (pepitas)
1/4 C black sesame seeds
2 T fennel seeds
2 T coriander seeds
1/2 t sea salt (or more, if desired)
Place a small skillet over medium-high heat. Once hot, toast the pumpkin seeds, stirring occasionally, until beginning to brown on the edges and make a “popping” sound. Remove from the pan to a bowl and set aside.
Return the skillet to the heat and add the sesame seeds. Carefully toast them – they will toast very quickly and burn easily. Pour them into the bowl with the toasted pumpkin seeds.
Add the fennel seeds and coriander seeds to the skillet and toast until golden brown. Remove from the pan and into the bowl with the other toasted ingredients. Allow the seeds to cool completely.
Once the mixture is cooled, pour it into a small food processor, along with the sea salt. Pulse several times to break-up the seeds into smaller pieces. Continue to grind until the desired texture is reached. Taste for seasoning, adding more sea salt, if desired.
Pour mixture into a glass jar for storage. Use generously and often!
recipe yields 1 C of Dukkah
Dukkah will stay fresh, in a sealed jar, for 2 weeks
double or triple the quantities to make more Dukkah – divide it into small jars to share with your family & friends!
use a mortar & pestle, in place of a food processor, for a more rustic approach to making Dukkah