Dukkah is an Egyptian spice mix, typically made from nuts, herbs and spices which are dry roasted and then pounded together. In the last couple of years it has cropped up increasingly in food magazines, TV shows and on restaurant menus. The ingredients can vary but typically include cumin, coriander seed and sesame seeds. The nuts used are often hazelnuts or peanuts but almonds and pistachios make fine dukkah too.
I first discovered dukkah a few years ago thanks to Hugh Fearnley-Whittingstall, and his brilliant 2011 book and accompanying UK TV series “River Cottage Veg Everyday“. My copy of the book is so frequently used that it is in danger of falling apart. His version of dukkah uses pistachios, and I always have a jar of it on hand in the kitchen. Hugh recommends the classic serving method of dipping bread first in olive oil and then in dukkah. That is a delicious way of eating it but I sprinkle it on all sorts of dishes to add a burst of flavour.
It only recently occurred to me to try mixing dukkah with chocolate. In recent years I’ve had chocolates laced with all sorts of spices and chili and they have always been delicious so I’m not sure why it took me so long to think of this.
I’m glad I did. The spicy mix works brilliantly with dark chocolate and the result is quite addictive.
Pistachio Dukkah Chocolate Bark
6oz shelled, roasted, salted pistachios, coarsely chopped
1.5 tbsp cumin seeds
1.5 tbsp coriander seeds
2 tbsp sesame seeds
2 tsp chili flakes
0.5 tsp sea salt flakes
Gently toast the cumin and coriander seeds over medium heat in a small pan until they are aromatic. Keep a close eye on them as they can burn easily. Place in a pestle and mortar and lightly crush.
Gently toast the sesame seeds in the same way and then add to the pestle and mortar along with the chopped pistachios. Bash them until the nuts are broken into small pieces, then add the chili flakes and salt. Transfer to a jar where the mix will keep for a few weeks.
6oz dark chocolate (I used 60% Ghiradelli)
8″ x 8″ baking tray lined with baking parchment
3oz pistachio dukkah
Gently melt the chocolate using a double boiler or by placing a heatproof bowl over a pan of water over medium heat. Once the chocolate is melted add 1oz of the dukkah to it and stir to combine. Pour this mixture into the baking tray and spread into a smooth layer with a spatula.
While the chocolate is still molten, sprinkle the top with the other 2oz of dukkah.
Place the tray in a fridge to set for about an hour before enjoying.