Dukkah – a delicious recipe with hazelnuts, sesame seeds, coriander seeds, cumin seeds, fennel seeds, black peppercorns. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a very hot skillet (or in a 375 degree oven) dry-toast hazelnuts until golden. Wrap the hot nuts in a kitchen towel and let cool for a few minutes. When they have cooled slightly, rub the nuts vigorously in the towel to loosen and remove the skins. Place peeled nuts in a bowl and allow to cool.
2
Put sesame seeds into the skillet and over medium heat toast until lightly golden, about 1 minute. Remove from heat and add seeds to the hazelnuts.
3
In the same pan, toast coriander, cumin and fennel seeds until they begin to color and become fragrant, about 2 minutes.
4
Add all the above ingredients to a food processor (or mortar if you are going to hand grind) and let cool completely. When the mixture has cooled, add the black peppercorns, salt and mint, and pulse (or grind in mortar) until the mixture is coarse.
5
Serve with olive oil and bread.
6
Store in a tightly sealed container for up to a month.
94
kcal
Calories
7
g
Fat
6
g
Carbs
3
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 9 ingredients. The key ingredients include: 1/2 cup hazelnuts, 3 tablespoons sesame seeds, 1/4 cup coriander seeds, 2 tablespoons cumin seeds, and more.
Yes, 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
