Name: Almond dukkah
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Cuisine: Egyptian
Ingredients: 2 teaspoons fennel seeds (whole); 2 teaspoons coriander seeds (whole); 2 teaspoons anise seeds (whole); 1/2 cup sesame seeds; 1 cup almonds (dry roasted & unsalted); 1/2 teaspoon smoked salt (or kosher salt); Extra virgin olive oil; Baguette (warmed, or pita bread)

Egyptian

Bring a dry skillet to a medium heat. Add fennel seeds, coriander seeds, anise seeds, and sesame seeds. Cook for 2 or 3 minutes, until fragrant. Make sure to stir occasionally, so that none of it burns.

Put the seed mixture into a clean, dry coffee grinder or spice grinder. Pulse a few times. Be careful not to blend too much. You don&#x27;t want it to turn into a powder. It should have a gritty texture.

Put the almonds, spice mixture, and smoked salt or kosher salt into a food processor. Put the food processor on low, or pulse until the dukkah has a mostly even, pebbly consistency. You may need to stop occasionally to stir, so that everything gets evenly mixed.

To serve, put a few spoonfuls of dukkah into a small dish. Pour extra virgin olive oil into a separate small dish. Dip the warmed bread into oil &amp; then into the dukkah, so that the nuts &amp; seeds adhere to the bread.

Almond dukkah

Overview

Category

Cuisine

Tagged with