Dukkah

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
38%
Dukkah
25 min.
6
173kcal

Suggestions


Discover the delightful world of Dukkah, a versatile and aromatic blend that will elevate your culinary creations! This Egyptian-inspired nut and spice mix is not only a feast for the senses but also caters to a variety of dietary preferences, making it a perfect addition to any kitchen. Whether you're a vegetarian, vegan, or simply looking for a gluten-free option, Dukkah checks all the boxes while being low in FODMAPs and free from dairy.

In just 25 minutes, you can whip up this flavorful side dish that serves six, making it ideal for gatherings or a cozy night in. With a caloric content of only 173 kcal per serving, you can indulge without the guilt. The combination of freshly ground black pepper, toasted sesame seeds, and earthy hazelnuts creates a rich and nutty flavor profile that pairs beautifully with fresh bread, roasted vegetables, or even as a topping for salads and dips.

What makes Dukkah truly special is its simplicity and the ability to customize it to your taste. Feel free to experiment with different nuts or spices to create your unique blend. So, roll up your sleeves and get ready to impress your family and friends with this delightful, homemade Dukkah that will surely become a staple in your pantry!

Ingredients

  • tablespoons pepper black freshly ground
  • tablespoons coriander seeds 
  • tablespoons cumin seeds 
  • 0.7 cup hazelnuts 
  • teaspoon sea salt flaked
  • 0.5 cup sesame seed 

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • oven
  • kitchen towels

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. In a dry skillet over medium heat, toast the sesame seeds until light golden brown.
  4. 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.
  5. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds.
  6. 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

Calories173kcal
Protein10.55%
Fat72.01%
Carbs17.44%

Properties

Glycemic Index
14.5
Glycemic Load
0.93
Inflammation Score
-4
Nutrition Score
12.691739167856%

Flavonoids

Cyanidin
0.89mg
Catechin
0.16mg
Epigallocatechin
0.37mg
Epicatechin
0.03mg
Epigallocatechin 3-gallate
0.14mg

Nutrients percent of daily need

Calories:172.85kcal
8.64%
Fat:15.12g
23.26%
Saturated Fat:1.54g
9.62%
Carbohydrates:8.24g
2.75%
Net Carbohydrates:4.06g
1.47%
Sugar:0.67g
0.75%
Cholesterol:0mg
0%
Sodium:393.3mg
17.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.99g
9.97%
Manganese:1.49mg
74.26%
Copper:0.8mg
40%
Iron:4.24mg
23.57%
Magnesium:81.86mg
20.46%
Calcium:176.61mg
17.66%
Fiber:4.18g
16.73%
Vitamin E:2.12mg
14.12%
Phosphorus:137.25mg
13.72%
Vitamin B1:0.2mg
13.55%
Zinc:1.49mg
9.96%
Vitamin B6:0.19mg
9.42%
Selenium:5.26µg
7.51%
Folate:27.73µg
6.93%
Potassium:232.7mg
6.65%
Vitamin K:5.28µg
5.02%
Vitamin B3:0.95mg
4.77%
Vitamin B2:0.06mg
3.58%
Vitamin C:1.34mg
1.63%
Vitamin B5:0.16mg
1.57%
Source:Allrecipes
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