One triggered by Paul and Liz’s trip to New Zealand in 2009. It made such an impression that Paul had to write about it so there’s clearly a need to make a note of it. The idea is to dip bread in olive oil, then into this Dukkah mixture.<\/p>\n
This version comes from Claudia Roden’s, A New Book of Middle Eastern Food<\/cite> .<\/p>\n Dry roast the ingredients separately, so as not to overcook any). Pound them together until they are finely crushed but not pulverized to a powder. A short blast in an electric blender woudl seem to save a lot of effort. Too long will release oil from the seeds and nuts forming a paste which we don’t want.<\/p>\n Season with salt and pepper to taste.<\/p>\n This mixture can apparently be stored for many weeks in covered jars.<\/p>\n<\/div>\nPlanning<\/h2>\n
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\n serves:<\/td>\n An army<\/td>\n<\/tr>\n \n preparation time:<\/td>\n 15 mins<\/td>\n<\/tr>\n \n cooking time:<\/td>\n n\/a<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n Ingredients<\/h2>\n
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Method<\/h2>\n