Ingredients (5)
- 1/4 cup blanched hazelnuts
- 1/4 cup pistachio nuts
- 3/4 cup white sesame seeds
- 5 tablespoons ground coriander
- 3 tablespoons ground cumin
- Calories191
- Fat16.09g
- Saturated fat1.88g
- Trans fat
- Carbs10.19g
- Fiber5.26g
- Sugar0.76g
- Protein6.12g
- Cholesterol
- Sodium8.53mg
- Nutritional Analysis per serving (6 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
An Egyptian blend of toasted nuts and spices, dukkah is used as a seasoning for lamb stew. Pita bread is also dipped in olive oil and then in dukkah. Use dukkah as a crunchy
coating for chicken and fish, or sprinkle it over salads along with a little sumac.
Get The Cookbook
Instructions
- 1In a dry skillet, lightly toast hazelnuts and pistachio nuts. Remove from the pan, cool, and chop finely. In the same pan, lightly toast white sesame seeds until fragrant, nutty, and golden brown. Cool, then combine with the nuts, ground coriander, ground cumin, and salt and black pepper to taste.
Recommended from Chowhound
Food and Cooking
19 Great Thanksgiving Desserts That Aren't Pie
by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...
Guides
How to Bake Three Amazing Pies in One Morning
by Jordana Cohen | Thanksgiving is prime time for pies, but it's hard to choose—and not just between pumpkin and pecan...
Entertaining
The Ultimate Guide to Thanksgiving
by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...