I had made 4 batches of pain d’epi or wheat stalk bread (that’s 12 pieces in total!) and was wondering what else could go with bread other than butter, jam, marmalade, peanut butter, honey, ham, cheese…I am so full about now!…And of course dips where next on the list.
I decided Dukkah and olive oil with some saltiness was needed after all the sugar.
Whole cumin seeds
It is made from a mixture of nuts (hazelnuts, almonds, cashews, pine nuts), herbs and spices; the common ingredients being coriander, cumin, sesame, and salt.
Whole coriander seed
Nuts and whole spice seeds can also by dry roasted before use.
Whole fennel seeds
It is used as a dip with oil, flat bread and fresh vegetables.
Whole white pepper
Variants include thyme, nutmeg, mint, marjoram, oregano, caraway, chickpeas, Nigella (onion seeds), fennel and dried cheese made from labna. Each family and region has their own recipe of course.
- 1 cup hazelnuts
- 2 tblspn cumin seeds
- 2 tblspn coriander seeds
- ½ tblspn white pepper seeds
- ½ tblspn fennel seeds
- 1 pinch ground nutmeg
- ½ cup sesame seeds
- ½ tblspn fresh thyme leaves
- 1/2 tblspn salt flakes or crystals (I like Maldon)
Nutmeg and thyme
- In a mortar and pestle, ‘pound’ the pepper and fennel for a minute.
- Add the coriander and cumin and continue for another couple of minutes or so.
3. Add whole hazelnuts and pound until nice and small.
4. Add nutmeg, sesame, salt to taste and thyme leaves.
Ready to mix
5. Serve with bread and a good quality dark green olive oil. Store the remainder in an airtight container.
Of course you could just stick all of the ingredients in a food processor and blitz for 30 seconds……..
COMMENTS FROM OLD BLOG:
LORRAINE @ NOT QUITE NIGELLA. 14.08.2012
That’s a great idea to add a home made dukkah to bread 🙂