Homemade Dukkah – a delicious recipe with almonds, sesame seeds, whole coriander seeds, cumin seeds, peppercorns, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat your oven to 180u00b0C. Line an oven dish with baking paper. Spread almonds over baking paper and bake for 5-7 minutes, or until golden and toasted. Set on separate plate to cool.
2
Spread sesame seeds over baking paper and toast in oven for 1-3 minutes, or until golden. Set aside to cool.
3
Toast coriander, cumin and pepper in frying pan over medium heat for 1-2 minutes or until aromatic. Transfer to pestle and mortar and grind to rough powder, or use a spice grinder.
4
When almonds are cool, pour into food processor and blitz until rough crumb.
5
Add sesame seeds, spice blend, chilli powder and salt and give one good blitz - just to mix. Serve alongside warmed bread and olive oil for a delicious pre-dinner snack. Or liven up some roast veg with a sprinkle just before serving or over some eggs. Keep leftovers in an airtight container.
480
kcal
Calories
40
g
Fat
22
g
Carbs
17
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 almonds, 2/3 cup sesame seeds, 3 tablespoons whole coriander seeds, 3 tablespoons whole cumin seeds, and more.
Yes, Homemade Dukkah falls under the Soups & Stews 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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