Dukka

Author: Canadian Living

Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer.

  • Portion size 750 servings
  • Credits : Barbecue Plus: Summer 2005

Ingredients

  • 1/2 cup macadamia nut
  • 1/2 cup Brazil Nuts
  • 1/4 cup hazelnut
  • 1/4 cup sunflower seed
  • 1/4 cup pumpkin seed
  • 1/4 cup unsweetened shredded coconut
  • 1 cup sesame seeds
  • 1/2 cup coriander seeds
  • 1/4 cup cumin seeds
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper

Method

Spread macadamia nuts, hazelnuts and sunflower seeds on rimmed baking sheet; toast in 350°F (180°C) oven for 9 minutes.

Sprinkle with coconut; toast, stirring often, until fragrant and golden, about 3 minutes. Let cool.

Meanwhile, on separate rimmed baking sheet, toast sesame seeds, coriander seeds and cumin seeds until sesame seeds are golden, about 8 minutes. Let cool.

In clean coffee grinder or mini food processor, chop nut mixture until fine with a few larger pieces; transfer to bowl.

Add seed mixture to grinder; pulse until finely chopped. Add to nut mixture along with salt, ground cumin, pepper, cinnamon and cayenne; stir to combine. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 59 mg
  • Protein 1 g
  • Calories 45.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Dukka

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