Roasted Dukkah

2016-10-13

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  • Yield : 1 cup
  • Ready In : 15m

A middle eastern snack that is a mixture of ground spices, nuts, and seeds. Sometimes roasted sometimes not. Amazing with bread and olive oil. You take a piece of bread and dip it in some olive oil then the Dukkah blend to make a savory snack. Every family makes it there own way with there favorite ingredients. This version comes from my Aunt Francoise and like everything she has ever made me it’s so good!

Also try it with vegetables and oil or edamame in the pod and soy sauce.

Ingredients

  • ¼ cup sunflower seeds
  • 3 Tablespoons almonds
  • ¼ cup hazelnuts
  • 1 Tablespoon (5 grams) coriander seeds
  • 3 teaspoons (5 grams) cumin seeds
  • ¼ cup sesame seeds
  • ½ teaspoon sea salt
  • ¼ teaspoon fresh ground pepper
  • ½ teaspoon paprika
  • ⅛ teaspoon hot chili powder

Directions

Step 1

In a cast-iron skillet over medium high heat, toast the almonds, and hazelnuts for about a minute, add the sunflower seeds and toast an additional minute. Add the coriander and cumin seed to the skillet and toast until fragrant, about another minute. Remove to a large mixing bowl and set aside.

Step 2

Next, toast the sesame seeds till fragrant and lightly browned, 1 or 2 minutes. Put in a separate mixing bowl and set aside.

Step 3

Add the large mixing bowl of toasted nuts and seeds (not the sesame seeds) and the sea salt to a food processor and pulse until the consistency of crumbled gram crackers. Remove to the large mixing bowl and add the sesame seeds, pepper, paprika, and chili powder and stir until incorporated. Serve with olive oil and bread.

Step 4

Wait for it to cool completely before storing it in a plastic resealable container. You can eat it right away while it's warm and it will also last weeks in a cool dry place.

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