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Makes 2¼ cups of dukkah. The basic mixture:
½ cup each of:
¼ cup each of:
1 Tbsp. Paprika
1½ tsp. Salt
1½ tsp. Turmeric powder
Preheat oven to 350°. Roast the almonds and pistachios in separate trays to desired doneness. Allow to cool while toasting seeds in separate batches in a large frying pan on the stove. Toast seeds carefully over a low to medium flame, shaking the pan often, until fragrant and lightly browned.
Texture is part of dukkah's delight. Starting with the nuts, pulse each batch in a food processor until desired texture is reached and remove to a serving or storage bowl. Follow with pumpkin and sunflower seeds together, then the cumin and coriander seeds together, which can be ground more finely. Grind the sesame seeds separately and very carefully so they don't turn into tahini paste. Stir the ground nuts and seeds together with the spices, and the dukkah is ready.
For a whole fish, leave the oven at 350°. Rinse fish and pat dry, and put in a roasting pan. Rub olive oil on inside cavity and on skin. Fill inside with as much dukkah as you want, adding lemon slices if desired. Pat dukkah onto outside of fish, flip, and cover the other side too. Add more lemon slices on the outside if desired. A 3-4 lb. fish will take about 30 minutes, but check doneness after 20 minutes to make sure you don't overcook it.