Smoked Walnut Dukkah

Every Autumn I have an abundance of walnuts & there’s nothing like a jar of freshly blended dukkah. I sprinkle this mix over soft cheese for platters, salads or hot pasta for flavour & texture.  As a marinade with oil over grilled fish or chicken. When roasting potatoes or veggies a spoonful over 5 minutes before I remove them from the oven. Otherwise, lovely with fresh bread and warm olive oil.

Prep Time: 15 mins

Cook time: 10 min

Serves: 10 - 12


50g walnuts
2 tbsp sesame seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp chilli flakes
1 tsp rock salt
1 tsp black peppercorn
1 tsp smoked paprika


Sprinkle the walnuts, sesame, coriander & cumin seeds in a non stick frying pan. Dry roast over a medium heat until fragrant and golden.

Remove from the heat and allow to cool completely.

Place in a mortar and pestle or spice grinder with chilli, salt and pepper.  Grind until coarse.

Add paprika.

Place in an air tight jar.  Will keep for 1 month in the fridge. 3 months in the freezer.

Food Jax Hamilton