Recipe by auntchelle
This dukkah uses almonds and has a hint of fennel to make it a bit different. Great served with oil and Turkish bread, but also nice as a crust for chicken or fish. Australian measurements used. Time includes 15 mins for toasted ingredients to cool.
Top Review by Mia in Germany
Excellent!! I'm kind of dukka and za'atar addicted, so this is a great addition to my range of different versions. I love the subtle hint of fennel, which combines wonderfully with the sweet arome of the toasted almonds. Thakns for posting this keeper! Made for Let's PARTY December 2009.
- 50 g sesame seeds
- 1 tablespoon coriander seed
- 2 teaspoons cumin seeds
- 1 teaspoon ground cumin
- 1 pinch fennel seed
- 1⁄2 teaspoon flaked sea salt
- 1⁄2 teaspoon ground black peppercorns
- 80 g blanched almonds, toasted
Directions See How It's Made
- Place all seeds, spices, salt and pepper in a fry pan. Stir over low heat for 5 minutes, or until the seeds are toasted and fragrant. Cool completely.
- Place almonds and spice/seed mix in your food processor bowl. Process until mix resembles a coarse powder.