I first tried dukkah a couple of years ago. In that instance it played part of a Maria Elia recipe; juicy watermelon wedges plunged into a bowl of dukkah as a canape - very much a ‘YES’ moment. Traditionally hazelnuts are used in this Egyptian dip, but this morning I raided the Christmas nut bowl in a gesture of ‘Renegade spice assemblage’.
For a small jar of dukkah
2Tbsp Sesame seeds
2Tbsp Chopped mixed nuts (I used a blend of hazel, almond, walnut & brazil nuts)
1Tbsp Cumin seeds
1Tbsp Coriander seeds
1Tsp black peppercorns
1Tsp Sea salt
1/2Tsp Ground cinnamon
1/2Tsp dried mint
Toast the sesame seeds, nuts, cumin seeds and coriander seeds in heavy pan until they’ve toasted lightly. Allow to cool, then tip into a coffee grinder with the peppercorns, salt, cinnamon and mint. Blitz until fine.
Jewelled dukkah crusted lamb shoulder
(I used) 0.75kg Rolled lamb shoulder (cooking times will vary depending on the size of your meat)
2Tbsp Olive oil
Heat the oven to 180C/fan 160C/gas 4. Rub the lamb with olive oil, then place in an ovenproof dish. Gently sprinkle the dukkah over the meat (you may have to fill in gaps here and there with your fingers), then roast for just under an hour until the lamb is blushing. To serve, scatter pomegranate seeds over the meat (a good squeeze of juice over the top is a good thing too).