Dukkah - Egyptian Nutty Spice Blend
This delicious crunchy spice mix is typically served sprinkled over dips, salads, olive oil for dipping, or stirred into yogurt. It's relatively easy to make and can be used for many purposes. Store in a shaker so you can sprinkle it on to anything you want.
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Servings: 2 Cups
Equipment
- Food processor
- Small baking sheet
- Container with lid
Ingredients
- ¼ cup Raw pistachios nuts
- ¼ cup Raw cashew nuts
- ¼ cup Blanched almonds
- ¼ cup Blanched hazelnuts (filberts)
- ¼ cup Coriander seeds
- ¼ cup Unsweetened shredded coconut
- 1½ tbsp Cumin seeds
- ¼ cup Sesame seeds
- ¼ tsp Kosher salt
- ¼ tsp Freshly ground black pepper
Instructions
- Preheat oven or toaster oven to 350°F (175°C). Spread nuts on a baking sheet and toast until golden (not burnt) until golden. Coarsely chop.
- In a frying pan over medium heat, toast the coriander seeds for 2 minutes. Transfer to food processor and pulse until finely chopped. In the same pan, toast the shredded coconut and cumin seeds. Stir until coconut is golden, about 2 minutes. Transfer to the food processor along with the chopped nuts. Process until everything is coarsely ground. Transfer the dukkah to a container with a lid.
- In the same pan, toast sesame seeds until golden, about 4 minutes. Add the sesame seeds to the dukkah in the container, season with salt and pepper, and secure lid. Shake vigorously to combine everything. Store at room temperature
Nutrition
Calories: 663kcal | Carbohydrates: 31g | Protein: 20g | Fat: 58g | Saturated Fat: 12g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 28g | Trans Fat: 0.01g | Sodium: 322mg | Potassium: 877mg | Fiber: 13g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 6mg | Calcium: 234mg | Iron: 9mg