Almond Dukkah

Almond Dukkah

3 Reviews 1 Pic
Recipe by  Almond Board of California

“A spicy, crumbly seasoning mix made from sesame seeds, coriander, cumin, and almonds makes a tasty flavoring for pita bread. Dip the bread in olive oil, then into the almond dukkah to serve.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 servings

ADVERTISEMENT

Directions

  1. Heat a heavy skillet over medium-low heat. Stirring frequently, toast coriander seeds, sesame seeds, cumin seeds, peppercorns and fennel seeds until slightly brown and fragrant, about 5 minutes. Cool and transfer to food processor. Add almonds, thyme and salt. Grind until crumbly; do not allow mixture to become a paste.
  2. Serve Dukkah in a bowl or plate, along with a bowl or plate of olive oil and bread. Dip bread first in olive oil and then in Almond Dukkah so it adheres to the olive oil; serve as an appetizer or hearty and nutritious snack.

Share It

Reviews (3)

Rate This Recipe
gracie
13

gracie

really, really good! i will use a little less salt next time-substituted walnuts for the almonds, dried thyme for fresh and didn't have coriander seeds and found a site that said fennel seeds can be substituted for coriander seed so i added more fennel seed-used my cleaned out coffee grinder to blend

AWO
4

AWO

This recipe seems very adaptable. I had less than a 1/4 cup coriander seeds, my cumin was powdered rather than whole and I had no fennel. I also used half the salt (1 tsp), but it was still very salty. I'd never eaten this before, so I wasn't quite sure what to expect, but it was very good. It's a bit messy to eat, but I imagine it would be a wonderful topping for mild vegetables, eggs or meat.

jessicook
3

jessicook

Wow! I am so impressed at the awesome blend of spices!!! I cut in half since this was an experiment. Followed as closely as I could but didn't have everything. I only had ground coriander and ground pepper, dried thyme, so here is what I did: ground coriander 2 1/2 t 2 T sesame seeds\1 T whole cumin seeds 1/2 t black pepper, ground 1/4 cup almonds 1/2 t dried thyme 1 t kosher salt (was too much-next time cut back to 3/4 t) put into a small food processor but had to pick it up and shake it as it was running so they would all get to the blade. home made pita bread with half white half wheat and dipped into the olive oil... So good! I wish I could give it 4.5 stars since the salt needs to be backed off, and I am a salt lover. Still, delicious!

More Reviews

Similar Recipes

Almond Butter Cookies
(32)

Almond Butter Cookies

Almond Toffee Bark
(22)

Almond Toffee Bark

Almond Crusted Chevre and Grape Truffles
(21)

Almond Crusted Chevre and Grape Truffles

Spinach Almond Pesto
(16)

Spinach Almond Pesto

Double Almond Chocolate Chip Cookies (Gluten-free)
(17)

Double Almond Chocolate Chip Cookies (Gluten-free)

Roasted Green Beans with Almond Brittle
(12)

Roasted Green Beans with Almond Brittle

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 80 cal
  • 4%
  • Fat
  • 4.9 g
  • 8%
  • Carbs
  • 7.8 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Green Beans with Almond Brittle

>

next recipe:

Almond Butter Cookies