Recipe courtesy of The Culinary Institute of America
Yield: 1 cup (48 servings, 1 teaspoon each)
Dukkah is an Egyptian nut, seed, and spice blend that can be used to season almost anything. It is wonderful added to sautéed vegetables, delicious on bread that has been drizzled with olive oil, and amazing sprinkled on seared scallops or vegetable pizza.
- 1 cup almonds
- ½ cup sesame seeds
- 1/3 cup coriander seeds
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ teaspoon freshly ground black pepper
In a large sauté pan over medium heat dry roast the almonds for 5–6 minutes. Remove the almonds from the pan, allow them to cool a few minutes, and then finely chop them.
Toast the sesame seeds and coriander separately, in the same pan used to toast the almonds, over moderate heat for 3–4 minutes, or until fragrant. With a spice or coffee grinder, grind the coriander in short bursts until reasonably fine and add to a bowl along with the nuts and sesame seeds.
Using the spice or coffee grinder, or a mortar and pestle, grind the cumin, salt, and sugar together until very fine. Taste and adjust seasoning to your own taste. Add to the sesame-nut mixture. Dukkah will keep in an airtight container for up to 4 weeks.
Nutritional information per serving:
Calories: 28 ⁄ Protein: 1 g ⁄ Carbohydrate: 1 g ⁄ Fiber: 0.8 g ⁄ Sodium: 50 mg ⁄ Potassium: 40 mg
Saturated fat: 0.2 g ⁄ Polyunsaturated fat: 1 g ⁄ Monounsaturated fat: 1 g ⁄
Trans fat: 0 g ⁄ Cholesterol: 5 mg
Find more delicious recipes that spare the salt from The and the Harvard School of Public Health.
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