search saves

Almond Dukkah

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.

Ready In:
22mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@auntchelle
Contributor
@auntchelle
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. 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.
    Reply
  2. 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.
Advertisement