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    You are in: Home / Recipes / Dukkah Recipe
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    Dukkah. Photo by kiwidutch

    1/1 Photo of Dukkah

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    English_Rose's Note:

    A tasty Egyptian spice dip, goes well with hard boiled, peeled quails eggs or bread dipped in olive oil as a canape with drinks.

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    Units: US | Metric


    1. 1
      Heat a small, heavy-based frying pan over a medium heat and add the sesame seeds.
    2. 2
      Shake gently until they turn a shade darker and give out a nutty smell.
    3. 3
      Tip them into a bowl.
    4. 4
      Repeat this process with the coriander and cumin seeds.
    5. 5
      Allow them cool and crisp up for a few minutes.
    6. 6
      Place the sesame seeds, coriander, cumin, peppercorns and salt in a clean coffee or spice grinder and grind finely.
    7. 7
      Finely chop the hazelnuts in the grinder, taking care not to over-blend them into a paste.
    8. 8
      Mix the finely chopped hazelnuts with the sesame seed mixture and the cinnamon.
    9. 9
      Store in an airtight container until needed.

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    Ratings & Reviews:

    • on June 16, 2007


      Loved it! I was forced to leave out the hazelnuts becuase DH is allergic to them, so added a little toasted pumpkin seed and pine nuts to bump up the nutty flavour. Definiately DO include the black peppercorns becuase they give a subtle sharpness of flavour that is excellent. Please see my rating system: 4 excellent stars for a tasty dukkha recipe. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Dukkah

    Serving Size: 1 (24 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 96.9
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 878.0 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 3.3 g
    Sugars 0.2 g
    Protein 2.9 g

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