Coconut Dukkah

By Martha Rose Shulman

Coconut Dukkah
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
4(34)
Comments
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Adding coconut to dukkah introduces a sweetness to the nutty/spicy Middle Eastern mix. Serve it with crudités and flatbread, or sprinkled over a carrot purée.

Featured in: Dukkah: Nut and Spice Mixes for Seasoning and Snacking

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Ingredients

Yield:1¼ cups
  • ½cup toasted unsalted almonds or pistachios
  • ¼cup lightly toasted sesame seeds
  • 2tablespoons coriander seeds
  • 2tablespoons cumin seeds
  • ¼cup unsweetened shredded coconut
  • 1tablespoon nigella seeds
  • ½teaspoon kosher salt or sea salt
  • ½teaspoon freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

222 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 11 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 7 grams protein; 94 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

  1. Step 1

    Finely chop the toasted almonds and place in a small bowl. Add the sesame seeds. In a dry skillet, lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill and allow to cool. In the same skillet, toast the cumin seeds just until fragrant and transfer to the spice mill. Allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds.

  2. Step 2

    Lightly toast the coconut over medium heat in the skillet until golden, about 2 minutes. Transfer to the spice mill and allow to cool completely. Pulse a few times to coarsely grind and add to the spices and nuts. Stir in the nigella seeds, salt and pepper.

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Ratings

4 out of 5
34 user ratings
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Comments

Betsey

This is very good and a nice way to jazz up a simple dish. I made half the recipe quantity and got to 1 cup of dukkah so still a lot. I used it on grilled lamb, grilled veggies and on tuna fish for a version of peppered tuna. All worked really well.

Betsey

This is very good and a nice way to jazz up a simple dish. I made half the recipe quantity and got to 1 cup of dukkah so still a lot. I used it on grilled lamb, grilled veggies and on tuna fish for a version of peppered tuna. All worked really well.

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