Coconut Dukkah – a delicious recipe with pistachios, sesame seeds, coriander seeds, cumin seeds, coconut, nigella seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Finely chop the toasted almonds and place in a small bowl.
2
Add the sesame seeds.
3
In a dry skillet, lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill and allow to cool.
4
In the same skillet, toast the cumin seeds just until fragrant and transfer to the spice mill.
5
Allow to cool.
6
When the spices have cooled, grind and add to the nuts and sesame seeds.
7
Lightly toast the coconut over medium heat in the skillet until golden, about 2 minutes.
8
Transfer to the spice mill and allow to cool completely.
9
Pulse a few times to coarsely grind and add to the spices and nuts.
10
Stir in the nigella seeds, salt and pepper.
218
kcal
Calories
18
g
Fat
11
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup toasted unsalted almonds or pistachios, 1/4 cup lightly toasted sesame seeds, 2 tablespoons coriander seeds, 2 tablespoons cumin seeds, and more.
Yes, Coconut Dukkah falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
