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Dukkah recipe
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This delicious and crunchy topping is delicious on so many different recipes! It makes roughly 250 grams
Course
Basic
Cuisine
Middle eastern
Keyword
almonds, cumin, Nuts
Diet
vegetarian
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Servings
1
batch
Calories
1433
Author
Annabel Langbein
Ingredients
75
gram
hazelnuts
white ones
150
gr
almonds
white
2
tbsp
cumin seeds
1
tbsp
coriander seeds
1,5
tsp
fennel seeds
2
tsp
black sesame seeds
or regular if you don't have black
1
tsp
salt flakes
Instructions
Preheat the oven to 180 ˚C. (350˚ F) Mix all ingredients together and spread out over a baking try.
Place in the oven and roast for about 10 minutes or until golden and fragrant. Don't let it get too dark as that will make things bitter.
Leave to cool somewhat before placing in the food processor to grind.
Don't turn it too long as it will turn into nut butter, but make into a coarse mixture.
Leave to cool and store in an airtight container for up to 2-3 weeks
Notes
The nutritional value is for the entire batch of 250 grams.
Nutrition
Calories:
1433
kcal
|
Carbohydrates:
55
g
|
Protein:
47
g
|
Fat:
126
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
26
g
|
Monounsaturated Fat:
85
g
|
Trans Fat:
0.03
g
|
Sodium:
26
mg
|
Potassium:
1957
mg
|
Fiber:
31
g
|
Sugar:
10
g
|
Vitamin A:
173
IU
|
Vitamin C:
7
mg
|
Calcium:
711
mg
|
Iron:
19
mg