GLUTEN-FREE BLACK LIME AND SESAME DUKKAH
Exotic dukkah was all the rage for a while and then the caravan moved on. Well, with this zingy version we hope to bring it back into focus.
Readily available from Middle Eastern food stores or Herbies Spices, the dried black limes in this recipe really make for something delightfully different when combined with sesame and coriander seeds, pistachio and a hint of fresh lime.
The recipe makes about 75 grams and only a little is required to add a taste sensation to many dishes.
Caren
BLACK LIME AND SESAME DUKKAH
Makes around 75gm.
1 tablespoon sesame seeds
1 tablespoon coriander seeds
40 gm pistachio kernels
1 fresh lime, zest only
2 dried black Persian limes, quartered
¼ teaspoon black peppercorns
½ teaspoon black, or white, salt flakes
Place the sesame seeds in a small frying pan and toast over medium heat until the seeds begin to colour. Set aside. Repeat with the coriander seeds until fragrant. Set aside with the sesame seeds.
Now add the pistachios to the pan and toast until just beginning to colour. Remove to a bowl and allow to cool.
Take the pan off the heat and add the zest for just a few seconds to dry it out. Add to the seeds.
Grind the dried limes in a spice grinder or small blender until broken up. Add to the seed mixture.
Grind the toasted pistachios for 5 seconds, stir and process for another 5 seconds. Be careful not to over process or the nuts will turn to a paste.
Add all the other ingredients and process in bursts until the nuts, seeds and dried limes are well combined but the mixture is not too fine. It may be necessary to do this in batches if a spice grinder is being used. Store in a dry, airtight jar.