COCONUT DUKKAH
Adding coconut to dukkah introduces a sweetness to the nutty/spicy Middle Eastern mix. Serve it with crudités and flatbread, or sprinkled over a carrot purée.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Finely chop the toasted almonds and place in a small bowl. Add the sesame seeds. In a dry skillet, lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill and allow to cool. In the same skillet, toast the cumin seeds just until fragrant and transfer to the spice mill. Allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds.
- Lightly toast the coconut over medium heat in the skillet until golden, about 2 minutes. Transfer to the spice mill and allow to cool completely. Pulse a few times to coarsely grind and add to the spices and nuts. Stir in the nigella seeds, salt and pepper.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 62 milligrams, Sugar 1 gram, TransFat 0 grams
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Liaqat Qurashi
[email protected]This dukkah is so easy to make! I always have the ingredients on hand, so it's a great last-minute snack or appetizer.
Mehboob Baloch
[email protected]I love the coconut and pistachio combination in this dukkah. It's a great snack on its own or as a topping for yogurt or oatmeal.
Richmond Hudson
[email protected]This dukkah is the perfect addition to my homemade hummus. It adds a wonderful flavor and texture.
sherry6t sherry6t
[email protected]I made this dukkah for a party and it was a huge hit! Everyone loved the unique flavor.
Hoor Ggg123
[email protected]This recipe was a bit too spicy for my taste. I think I would use less chili pepper next time.
Flex Sneakers
[email protected]I've never had dukkah before, but I'm definitely a fan now! This coconut dukkah is the perfect blend of sweet and savory.
p2f Amar
[email protected]This dukkah is so flavorful! I can't wait to try it on different dishes.
Somnang Sor
[email protected]I'm allergic to nuts, so I made this dukkah with sunflower seeds and pumpkin seeds instead. It was just as delicious as the traditional version.
Vukani Ngcobo
[email protected]This recipe is a great way to use up leftover coconut. I had some shredded coconut in my pantry that I didn't know what to do with, and this dukkah was the perfect solution.
Juttsab
[email protected]I love the versatility of dukkah. I've used it as a dip for vegetables, a topping for grilled meat, and even a salad dressing. It's always delicious!
Uma's home
[email protected]This was my first time making dukkah, and it turned out great! I used a food processor to grind the nuts and spices, and it was very easy to make.
Gregory Hensley
[email protected]I'm not a big fan of coconut, but this dukkah was surprisingly good! The spices really balanced out the coconut flavor.
Dilbar Vines
[email protected]This recipe was a bit bland for my taste. I think I would add more spices next time.
X2 Gamers
[email protected]Loved the coconut flavor in this dukkah! I used a combination of almonds and cashews, and it turned out great. Definitely a keeper recipe.
Isaac Fox
[email protected]Easy to make and delicious! I used a store-bought dukkah mix and added some shredded coconut. It was a great snack and also a nice addition to grilled chicken.
D Smity
[email protected]This coconut dukkah recipe was an absolute delight! The combination of flavors was perfect, with the coconut adding a subtle sweetness and the spices providing a warm and savory balance. I served it with pita bread and fresh vegetables, and it was a