Fragrant and nutty with a heady mix of spices, this sweet dukkah has just as many uses as its savoury counterpart.
After making the walnut and black sesame dukkah a couple of months ago and using it as a crust for salmon, putting it in salads and sprinkling it over fried eggs, I couldn’t help but think that a sweeter variation of this dukkah could be used in just as many ways – especially to be served on top of my morning yoghurt.
Deciding what ingredients would be included in a sweet dukkah came quite easily. The inclusion of cardamom was the first decision as it is fast becoming my favourite spice. Unmistakable in it’s intensely aromatic scent, it pairs beautifully with all sort of sweet dishes. A combination of both toasted macadamia and pistachio nuts seemed like perfection coupled with the liquorice notes of fennel, fragrant dried rose petals, cinnamon and of course sesame seeds.
As wonderful as the individual ingredients are, this sweet dukkah certainly far greater than the sum of its parts. While initially intending to use it simply as a topping for my yoghurt, I’ve found many more uses for it:
- Sprinkle it on top of freshly baked cakes and tarts
- Bake it into cookies
- Add it to toast and honey
- Serve it beside soft cheeses
- Have it with fruit salad or fresh fruit slices
- Top baked apples or poached pair with it
- Incorporate it into chocolate bark
The best thing about both the savoury and sweet versions of dukkah is that you can make up large batches of each, pop them in jars and have them to hand whenever you need a flavour boost.
- 1/2 cup pistachio kernals
- 3/4 cup macadamia nuts
- 5 cardamom pods
- 2 cinnamon sticks
- 1/2 cup sesame seeds
- 1 teaspoon fennel seeds, crushed
- 2 tablespoons dried rose petals
Preheat oven to 180° Celsius (350° Fahrenheit).
Spread macadamia, pistachio, cardamom pods and cinnamon sticks on a lined baking sheet and bake for 10 minutes, tossing nuts halfway through. Remove from the oven and set aside to cool.
Meanwhile, heat a large heavy based frypan over medium heat then add sesame seeds and crushed fennel seeds, and toast, stirring, for 2-3 minutes until the sesame seeds start to colour and become aromatic. Remove from pan and set aside.
Break open the toasted cardamom pods and remove the kernel. Place in a spice grinder (or food processor) and add the cinnamon sticks broken into smaller pieces. Pulse until both the cinnamon and cardamom is powdered then remove and place in a large bowl.
Add the nuts to the spice grinder pulsing a few times until they resemble coarse breadcrumbs then add to the bowl with the sesame seeds, fennel and dried rose petals and stir until well combined.
Store in a sealed glass container until ready to use.