Dukkah
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons pistachios, toasted
- 2tablespoons hazelnuts, toasted
- 1tablespoon sesame seeds, toasted
- 2tablespoons coriander seeds, toasted
- 1tablespoon cumin seeds, toasted
- ½ teaspoon fennel seeds, toasted
- ¼ teaspoon sea salt
Nutritional analysis per serving (2 servings)
142 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 5 grams protein; 65 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place ingredients in a mortar and pestle and pound to a coarse consistency, or pulse in a food processor.
Private Notes
Comments
My first time trying this recipe. Altered just a bit adding ingredients from other recipes found online. (Cayenne Pepper [glad I added it!] and almonds and black pepper.) It's seriously amazing however be forewarned, unless you have access to a supermarket that sells bulk nuts, it can get expensive. I'm preparing Dukkah Sundaes with Vanilla, Pistachio and Honeycomb Ice Cream drizzled with honey (which thickens up once it touches the cold ice cream.) Overall probably spent $50 for 3 cups total.
I used pistachios and almonds, which is great. Next time I will leave out the fennel. It's great to have it around for a fava bean/hummous/carmelized onion dish I've made a few times.
After I tried two ways to make "Dukkah," using a mortar to crush/pound nuts is far better than using a food processor. Using the latter way, the aroma from the nuts is somehow weakened.