Russian Dukkah by Alissa Timoshkina – image credit Lizzie Mayson
Russian Dukkah
This is my own experiment that turned into a super simple recipe for what I call a Russian dukkah. It’s a mix of seeds and spices traditional in Eastern European cuisine (using the analogy of the Egyptian spice mix), and it works so well on so many dishes! I eat it with pretty much everything and anything.
Russian Dukkah
by Alissa Timoshkina
Serves 4 – 8
2 tsp of fennel seeds
2 tsp of coriander seeds
1/2 tsp of caraway seeds
2 tsp of black pepper corns
2 tsp of sunflower seeds
1 tsp of Maldon salt
Toast each type of seeds in batches on a pre-heated pan and roughly crush them in a pestle and mortar or using an electric coffee grinder.
Make sure the blend remains very textural and does not turn into a powder.
Mix all elements together.
