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Nutrition Facts
Serving Size 1 cups 193g Recipe makes 2 cups) The following items or measurements are not included below: 2 teaspoons sea salt
Calories 1006
Calories from Fat 781		(77%)
Amount Per Serving		%DV
	Total Fat 86.8g	133%
	Saturated Fat 11.7g	58%
	Monounsaturated Fat 48.9g
	Polyunsaturated Fat 21.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 2386mg		99%
Potassium 1509mg		43%
Total Carbohydrate 54.6g		18%
	Dietary Fiber 27.8g	111%
	Sugars 4.4g
Protein 29.0g		57%
how is this calculated?

Dukkah

Recipe #304526 | 20 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: WiGal
May 22, 2008

Dukkah (pronounced 'do -kah') is an Egyptian blend of coarsely ground nuts and spices. Use it in Chargrilled Vegetable and Pita Salad With Feta and Dukkah or by dipping bread in extra virgin olive oil then into the dukkah. Or use dukkah as a crust or breading for foods like lamb, shrimp, fish or chicken. Sprinkle over salads, pasta dishes, or scrambled eggs. This recipe came from The Culinary Chase Blog. The timing does not include the cool downs after each roasting nor the shelling of the nuts.

2 cups (change servings and units)

Ingredients

150 g sesame seeds
50 g coriander seeds
50 g cumin seeds
50 g pistachios, shelled
75 g macadamia nuts, roughly chopped (can use whole blanched almonds)
2 teaspoons sea salt (please don't use table salt!)
fresh ground black pepper, to taste

Directions

1
Preheat oven to 200c (or 390 degrees F?) -- oven is only for the pistachios and macadamia nuts.
2
Dry roast all spices INDIVIDUALLY until fragrant; don't burn.
3
Quickly pan fry (dry pan) sesames, stir and then remove.
4
Add coriander and cumin together and dry roast until fragrant.
5
Roast macadamia nuts and pistachios in oven until golden brown, 200c (or 390 degrees F?) for about 5 minutes (let everything cool before processing or it will turn into paste).
6
Place only the spices in a spice grinder, food processor or pound with mortar and pestle.
7
Grind to a coarse or fine consistency depending upon your preferences. Remove from processor and place in a bowl.
8
When nuts are cooled, place in the food processor and process until fine.
9
Combine spices and nuts with sea salt and pepper to taste.
10
Store in an airtight container preferably in the the fridge.

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Featured Reviews for This Recipe

From: Stardustannie

On Oct 31, 2009

This was a lovely dukkah blend. I subbed cashews for the macadamia's, cut my nuts coarsely by hand and ground my seeds in a mortar and pestle. I usually store my dukkah in the freezer as I believe it keeps fresher that way and can be pulled out at the last minute if you have unexpected guests and are making a dip platter.

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