(makes 12 servings)
Ingredients:
- 1/3 cup black or plain sesame seeds
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 1/4 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup unsalted almonds, hazelnuts or pistachios
- Rustic or country-style bread cut into 2-inch pieces
- Olive oil or plain, lowfat yogurt for dipping
Directions:
Seeking Alternatives:
Dükkah may also be used over salads or as breading for meats.
- Heat a medium sized skillet over medium high heat. Add the sesame, coriander, cumin, fennel, salt and pepper and stir for 5 minutes or until seeds are toasted. Remove from heat and allow to cool completely.
- Place nuts and seed mixture in a food processor then pulse until the mixture resembles a coarse powder. Be careful to not overdo it or the nuts may turn into a paste.
- Pour mixture into a serving bowl and serve as an appetizer by dipping bread into oil or yogurt then into the nut and seed mixture.
*Nutrition Facts calculated without oil and yogurt
Reprinted with the permission of King County. © 2008 King County
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