Almond Dukkah

Name: Almond Dukkah
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: makes 1 cup
Cuisine: Egyptian
Ingredients: 0.5 cup whole raw almonds; 2 tbsp sesame seeds; 1 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tbsp fennel seeds; 1 tsp black peppercorns; 0.5 tsp flaky salt

A crunchy Egyptian nut-and-seed blend of toasted almonds, sesame, coriander, cumin, fennel, and peppercorns that works as a flavorful topper for roasted vegetables, dips, and salads.

From The Young Forever Cookbook

Prep: 15 min
Cook: 5 min
Total: 20 min
Yield: makes 1 cup
Category: Condiment
Cuisine: Egyptian

Nutrition (estimated)

per 1 tbsp

Calories: 70 kcal
Protein: 3 g
Fat: 6 g
Carbs: 3 g
Fiber: 2 g
Sugar: 1 g
Sodium: 80 mg

Ingredients

0.5 cup whole raw almonds
2 tbsp sesame seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tsp black peppercorns
0.5 tsp flaky salt

Almonds Sesame Seeds Cumin Fennel Seeds

Instructions

Heat oven to 350°F. Roast almonds on a baking sheet 8–10 min until toasted and golden. Cool slightly.
Toast sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns in a dry pan over medium, stirring often, 1–2 min until fragrant and golden. Cool slightly.
Pulse roasted almonds and toasted spices in a food processor with salt until mixture resembles a fine crumb.
Cool completely before storing airtight in the pantry up to 1 month.