Dukkah is typically served with bread and olive oil for dipping, but don’t limit yourself here. Sprinkle it on veggies, roasted potatoes or eggs.
Course
Seasoning
Cuisine
Egyptian
Prep Time5minutes
Cook Time20minutes
Total Time25minutes
Yield1cup
Calories354kcal
AuthorHannah Cordes
Ingredients
1/4cupraw whole almonds
2tablespoonsraw sesame seeds
1tablespooncumin seeds
2tablespoonscoriander seeds
1teaspoonfreshly ground black pepper
1/2teaspoonflaky sea salt
Instructions
Place a small, heavy pan (I use a cast iron one) on the stove over medium high heat and warm it for a few minutes. Add the almonds and stir them for a few minutes until they are toasted and fragrant. Pour them onto a cutting board and add the sesame seeds to the pan. Stir the seeds for a minute or two, until they start browning. Quickly pour them into a mortar. Repeat the toasting with the cumin and coriander seeds.
Grind the seeds together with a pestle. Finely chop the almonds and add them to the mixture and along with the pepper and salt. Grind a few more times to mix. Store the dukkah mix in a covered jar and sprinkle liberally.
Recipe Notes
Don't have a mortar & pestle? You can use a spice grinder instead.