Dukkah

Name: Dukkah
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 24 approx
Ingredients: ¼ cup hazelnuts; 2 tablespoon blanched almonds; 2 tablespoon sesame seeds; ½ teaspoon fennel seeds; 1 teaspoon Coriander; ½ teaspoon cumin; ½ teaspoon salt; ½ teaspoon pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
24 approx
Calories
17 kcal
Course
Side Dish
Cuisine
Egyptian

Dukkah

Sasha Velasquez

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This easy combination of nuts and spices adds a lovely burst of flavor to so many dishes.

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Ingredients

Servings

¼ cup hazelnuts 35g
2 tablespoon blanched almonds 22g
2 tablespoon sesame seeds 15g
½ teaspoon fennel seeds
1 teaspoon Coriander ideally seeds, if not ground
½ teaspoon cumin ideally seeds, if not ground
½ teaspoon salt
½ teaspoon pepper

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Instructions

Place the hazelnuts and almonds in a dry skillet/frying pan over a medium heat and toast for a few minutes until gently browned on both sides and smelling 'nutty'.
If the hazelnuts still have their inner skin on them (the dark colored paper-thin coating), rub this off with a towel before putting all of the nuts in a food processor. Pulse the nuts a few times until well chopped but still with some texture - you don't want a powder.
Toast the sesame seeds and whole spices, if you are able to use whole spices (fennel, cumin and coriander seeds) in the same skillet for a minute or two until lightly toasted and smelling aromatic. Add these in with the nuts and pulse three or four times to gently break them and mix.
Add the salt and pepper, as well as any spices you are using as powder if you didn't have whole seeds, and pulse once or twice to mix. Store in an airtight jar at cool room temperature until needed (see above for ideas).

Nutrition Information

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Calories 17kcal (1%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 49mg (2%) Potassium 17mg (0%) Fiber 1g (4%) Sugar 1g (2%) Vitamin C 1mg (1%) Calcium 11mg (1%) Iron 1mg (6%)