Doa or Dukkah – a delicious recipe with sesame seeds, coriander seeds, blanched, cumin seeds, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put each variety of seeds and nuts on a separate tray or a shallow oven dish and roast them all in a preheated 350F oven for 1020 minutes, until they just begin to color and give off a slight aroma.
2
As they take different times, you must keep an eye on them so that they do not become too brown, and take each out as it is ready.
3
Alternatively, you can toast them in a large dry frying pan, stirring constantly.
4
Put them together in the food processor with salt and pepper and grind them until they are finely crushed but not pulverized.
5
Be careful not to overblend, or the oil from the too finely ground seeds and nuts will form a paste: dukkah should be a crushed dry mixture, not a paste.
6
Taste and add salt if desirable.
7
Some people use peanuts or almonds instead of hazelnuts, and some add dried mint.
8
Some use no nuts.
456
kcal
Calories
37
g
Fat
27
g
Carbs
16
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup sesame seeds, 1 3/4 cups coriander seeds, 2/3 cup blanched (skinned) hazelnuts, 1/2 cup cumin seeds, and more.
Yes, Doa or 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.
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