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- Heat a large heavy frying pan over a medium heat. Add the pistachio nuts and roast. Stirring until fragrant but still retain their green colour, Remove from the pan and set aside to cool.
- Add the sesame seeds to the pan and roast, stirring until a light golden brown. Add the cumin seeds to the pan and roast until they smell fragrant. Set aside to cool then crush in a pestle and mortar.
- Coarsley chop the pistachio nuts then place in a bowl with the sesame seeds, cumin seeds, ground coriander, thyme, salt, pepper and mix together.
- To serve, dip a piece of bread into the olive oil then into the dukkah mixture.
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