This month, We Should Cocoa is ringing in the new year with a sugar free challenge hosted by Choclette. You can read all about We Should Cocoa and the rules on Choclette and Chele's blogs. Last month's Christmassy cinnamon challenge, can be found here.
I have a spice rack. Like a normal person.
Then I have a whole bunch of other herbs and spices that don't fit on the spice rack and just sort of hang around in a basket. Now the point of a spice rack is to store and display your spices so you know what you have, what you need and what you don't.
The problem with a spice "basket" is that you duplicate. Or triplicate. Or have half open packets of paprika which explode like a spore flinging funghi. I also tend to bulk buy my spices from a local Indian cash and carry so as well as the spice rack and the spice "basket" there are bags of whole spices lurking in the back of our cupboards.
It has to stop.
So as part of my to-do list blitz, I did a spice audit. Threw out that jar of marjoram that I swear has moved house with us. Moved house with us twice. Coughed and choked in a paprika cloud. Refilled the jars from the cupboard bags of spices. I had a small crowd of duplicate spices so set about using them up.
Dukkah is an Egyptian dry spice and nut mixture that is served as a side dish with bread and oil for dipping. It is heady with spices and I first had it sprinkled on soup. Any leftovers can be stored in an airtight container and used on roasted vegetables, meats and baked into bread. This is not an authentic recipe (mainly because I stuck cocoa in it...) You can read more about dukkah here.
40gr whole almonds
35gr pumpkin seeds
5gr coriander seeds
5gr cumin seeds
3gr fennel seeds
1/2tsp rock salt
1/2tsp coarsely ground black pepper
1tbsp dried mint
2tbsp cocoa powder
1, In a dry frying pan, toast the almonds and pumpkin seeds until the pumpkin seeds start to split and pop and the almonds start to darken. Tip them into a large mortar and pestle.
2, Repeat the process with the coriander, cumin and fennel seeds until they start to brown gently and smell aromatic. Add these into your mortar and pestle.
3, Add in the salt and pepper and gently start to pound it all together. You want a kind of gravelly texture. Aim for some largish chunks of almonds. Alternatively, you can quickly pulse all the toasted ingredients in a blender.
4, Stir through the mint and cocoa powder and serve with plenty of bread and dipping oil.
(I also made flatbread, but I'm not 100% happy with the recipe. If anyone has a good one, a link popped in the comment box would be most appreciated!)