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Vital Statistics

Preparation Time

15 minutes

Cooking Time



10 as a dip


  • 4 tbsp shelled pistachio nuts
  • 4 tbsp sesame seeds
  • 1 tbsp Bart Cumin Seeds
  • 2 tsp Bart Ground Coriander
  • 1/2 tsp Bart Thyme
  • 1 tsp salt
  • 1 tsp Bart Coarse Ground Black Pepper
  • Bread and olive oil to serve
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    1. 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.
    2. 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.
    3. Coarsley chop the pistachio nuts then place in a bowl with the sesame seeds, cumin seeds, ground coriander, thyme, salt, pepper and mix together.
    4. To serve, dip a piece of bread into the olive oil then into the dukkah mixture.


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