Cookies Preferences
I love a dukkha - the nutty, spicy sprinkle that can be a flavor enhancer for so many dishes. Traditionally dukkha hails from Egypt and is a savory blend, one I normally make with pistachios and lots of cumin. I got to thinking that this same kind of mixture, with a sweet twist could do as much to enliven sweet dishes as its cousin does savory. So I started playing around and came up with this mixture which reminds me of the Mediterranean, especially with the hint of lavender mixed with the fragrant dried orange. Sprinkle this on top of ice cream, finish your pavlova with it, garnish a mousse or panna cotta with it, or simply grill some beautiful stone fruits with a touch of whipped cream and this mixture on top!
2 oranges, peel removed with peeler in strips
1 star anise
1 cinnamon stick
1 cup whole raw almonds
1 cup raw pistachios
1/2 cup sesame seeds
1 teaspoon coriander seeds
1 tablespoon coconut sugar
1 teaspoon aniseed
1 tablespoon dried lavender
Preheat your oven to 80C/175F degrees and line a baking sheet with parchment paper. Place the pieces of orange peel on the baking sheet and pop in the oven for 30 minutes, or until the orange peel is dry and crispy. Raise your oven temperature to 180C/375F degrees. Allow the peel to cool slightly before pulverising in a spice grinder. Also grind your star anise and cinnamon stick in the spice grinder until it's a fine powder.
On the same baking sheet combine the star anise and cinnamon powder with the almonds, pistachios, sesame seeds, coriander seeds, coconut sugar, and aniseed. Place the tray in the oven and bake for 10-12 minutes, stirring halfway through. Place all of these toasted ingredients in a food processor or powerful blender with the lavender and blitz until you've got a chunky sprinkle. Stir in the dried orange peel powder. Cool and store for up to 2 months in a sealed jar.
