Best 2 Coconut Dukkah Recipes

COCONUT DUKKAH

Coconut Dukkah image

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

Ingredients

1/2 cup toasted unsalted almonds or pistachios
1/4 cup lightly toasted sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1/4 cup unsweetened shredded coconut
1 tablespoon nigella seeds
1/2 teaspoon kosher salt or sea salt
1/2 teaspoon freshly ground black pepper

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

DUKKAH

Dukkah image

An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.

Provided by rosichops

Categories Appetizers and Snacks Spicy

Time 25m

Yield 24

Number Of Ingredients 6

Ingredients

⅔ cup hazelnuts
½ cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons freshly ground black pepper
1 teaspoon flaked sea salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 2.1 g, Fat 4 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 74.9 mg, Sugar 0.2 g