Dukkah
Servings
8Serving size
1 tablespoonThis recipe can be multiplied or divided by 2. This recipe keeps well for about a week, tightly sealed in the pantry.
Ingredients
| 1/4 cup Pistachios, shelled (raw, unsalted) |
| 1/4 cup Pumpkin seeds (pepitas) |
| 2 Tbsp. Sesame seeds |
| 2 tsp. Cumin Seed |
| 1 Tbsp coriander seed |
| 1/2 tsp. Sumac |
| 1/4 tsp. Salt |
| 1 dash Black pepper (to taste) |
Instructions
Preheat a medium skillet over medium heat. Spread pistachios and pepitas in a single layer and toast for about 3-5 minutes, stirring frequently to avoid burning, until golden brown and fragrant.
Add sesame seeds, coriander seeds, and cumin seeds and toast for another 1-2 minutes, stirring frequently to avoid burning.
Transfer mixture to a bowl immediately to stop the cooking process and allow to cool completely.
Once the mixture has cooled completely, place it in a food processor and add the sumac, salt and pepper. Pulse until chopped, but not a paste.
Store in an airtight container. Try using this topping on vegetable dishes, grilled meats, and salads.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Dukkah, also spelled duqqa, is an Egyptian condiment. The combination of nuts and seeds can vary from vendor to vendor in Cairo. It is typically used as a dip with bread and olive oil or as a seasoning on fresh vegetables.