Almond Dukkah

Makes approx ⅓ cup

A versatile Egyptian blend of nuts, seeds & spice - use as a dip with chunky bread & olive oil, or sprinkle over your next oven baked meal for a flavour hit. Easy to multiply, or vary to suit your tastes.

Course Condiment

Cuisine Australian

Total Time 10

Servings g

Calories 16kcal

Author Lee-Ann Grace

Ingredients

2 tablespoon slivered almonds
1 tablespoon sesame seeds
2 teaspoon cumin seeds
½ teaspoon fennel seeds
1 teaspoon ground coriander seeds
Several grinds of freshly ground black pepper optional
fine salt to taste optional

Instructions

In a small frying pan over low heat, toast almonds, sesame, cumin & fennel seeds until fragrant & starting to colour (about 2 - 4 mins) - make sure to stir frequently to give them all a chance to colour evenly & not burn.
Turn off heat, add the ground coriander to the pan & stir to heat slightly.
Place spice mix into a mortar & pestle along with the salt & pepper if you are using it, and grind until you get a course, chunky powder (see the photos for the texture you are looking for - your blend will vary from fine powder from the coriander, to seeds, then to chunky pieces of almond).
If you don't have a mortar & pestle, you could place the spice mix into a food processor to grind - just be careful not to over-process or you may well end up with spice paste!

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition