Ingredients for Almond Dukkah
- 2 tablespoons sesame seeds
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 0 ground cumin
- 1 teaspoon fennel seeds
- 1/2 teaspoon flaked sea salt
- 1/4 teaspoon black peppercorns
- 1 cup blanched almonds
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How to Make Almond Dukkah
- Toast the seeds and spices: In a medium fry pan over low heat, toast the sesame seeds (2 tablespoons), fennel seeds (1 teaspoon), cumin seeds (1 teaspoon), coriander seeds (1 tablespoon), and salt (1/2 teaspoon) and black pepper (1/4 teaspoon) for 5 minutes, or until fragrant and lightly golden. Stir frequently to prevent burning.
- Cool completely: Remove from heat and let the spice and seed mixture cool completely (approximately 15 minutes). This prevents the almonds from becoming oily in the food processor.
- Combine and process: Add the toasted almonds (1 cup) to a food processor along with the cooled spice and seed mixture.
- Pulse to desired consistency: Pulse until the mixture resembles a coarse powder. Do not over-process; you want some texture remaining.
- Serve and enjoy: Sprinkle generously over your favorite dishes! Perfect with olive oil and Turkish bread, or as a flavorful crust for chicken, fish, or vegetables.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
17g
Fat
33g
Carbs
11g
