20 minutes
A delightful mix that can be enjoyed sprinkled over salads, used as a crust for meats, or simply eaten with bread and olive oil.
Finely Chopped Almonds, toasted
tablespoons
Black Sesame Seeds, toasted
tablespoons
Coarse Sea Salt
teaspoons
Coriander Seeds, toasted
teaspoons
Cumin Seeds, toasted
teaspoons
1. Toast Almonds and Sesame Seeds
Begin by toasting 7 tablespoons of finely chopped almonds and 2 tablespoons of black sesame seeds until they are fragrant and lightly browned. Once toasted, combine these with 0.5 teaspoons of coarse sea salt in a small bowl.
2. Toast and Pound Spices
Next, take 2 teaspoons each of coriander seeds and cumin seeds, and toast them until they release their aromatic oils—this usually takes just a few minutes. Using a mortar and pestle, pound the toasted coriander and cumin seeds until they are smashed but not finely ground.
3. Combine Ingredients
Now, mix the smashed coriander and cumin seeds with the almond and sesame mixture in the small bowl. Ensure that all the ingredients are well combined to create a harmonious blend of textures and flavors.
4. Store Dukkah
Finally, transfer your dukkah to an airtight container. Store it in the refrigerator, and it will stay fresh for up to 2 weeks.
Replace almonds with hazelnuts and sesame seeds with black sesame seeds for a deeper, nuttier flavor.
Use pistachios instead of almonds and add dried mint leaves for a refreshing twist.
Swap almonds for macadamia nuts and include some shredded coconut for a tropical variation.
Swap out almonds for an equal amount of hazelnuts, pistachios, or cashews for a different nutty base. Each nut will impart its unique flavor and texture to the dukkah.
Use sunflower seeds and flaxseeds for a nut-free and texturally diverse version.
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