Dukkah
Good Food team
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Serves 4 - 6
Easy
Prep: 10 mins
Cook: 8 mins - 10 mins
A star rating of 4.7 out of 5.7 ratingsRate
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Serve this nutty spice mix with toasted pitta and olive oil or use in a dish to add some Egyptian spice
Gluten-free
Vegan
Vegetarian
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Showing items 1 to 3 of 3
Beetroot & fennel gratin with macadamia & hazelnut dukkah
A star rating of 4.4 out of 5.5 ratings
Honey & cumin chicken and aubergine skewers with pistachio dukkah
A star rating of 0 out of 5.0 ratings
Ingredients
Nutrition
Units:
MetricUS
- 50g blanched hazelnuts
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 2 tbsp sesame seeds
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Nutrition: per serving (6)
- kcal87
- fat8g
- saturates1g
- carbs0.5g
- sugars0.4g
- fibre2g
- protein3g
- salt0g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
-
step 2
Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.
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A star rating of 4.7 out of 5.7 ratings
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