Egyptian Dukka 2 – a delicious recipe with pistachios, almonds, cumin, thyme, sesame seeds, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toast the pistachios and almonds in the oven for about 15 minutes, stirring every 3-4 minutes.
2
Don't let them burn.
3
Set aside.
4
Toast the coriander seed and the cumin seed in a dry nonstick skillet for a couple of minutes, shaking pan, until they release their fragrance.
5
Set aside.
6
Toast the sesame seeds in the dry nonstick skillet for a couple of minutes, just until lightly toasted.
7
Shake pan as you toast them.
8
Set aside.
9
When everything is back to room temperature, add it all to a food processor and pulse until it is the texture of bread crumbs.
10
It should look dry.
11
Don't overprocess, or the nuts will release their oil and it will get moist and it will be like a paste, which you don't want.
308
kcal
Calories
26
g
Fat
13
g
Carbs
11
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 7 ingredients. The key ingredients include: 1 cup raw shelled pistachios, 1 cup raw almonds, 1 tablespoon whole coriander seed, 1 tablespoon whole cumin seed, and more.
Yes, Egyptian Dukka 2 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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