Coconut Dukkah

By Martha Rose Shulman

Published May 1, 2013

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(35)
Comments
Read comments

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.

Featured in: Dukkah: Nut and Spice Mixes for Seasoning and Snacking

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:1¼ cups

  • ½ cup toasted unsalted almonds or pistachios

  • ¼ cup lightly toasted sesame seeds

  • 2 tablespoons coriander seeds

  • 2 tablespoons cumin seeds

  • ¼ cup unsweetened shredded coconut

  • 1 tablespoon nigella seeds

  • ½ teaspoon kosher salt or sea salt

  • ½ teaspoon freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

11 grams carbs; 222 calories; 9 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 6 grams fiber; 94 milligrams sodium; 7 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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.

  2. Step 2

    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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
35 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Betsey

This is very good and a nice way to jazz up a simple dish. I made half the recipe quantity and got to 1 cup of dukkah so still a lot. I used it on grilled lamb, grilled veggies and on tuna fish for a version of peppered tuna. All worked really well.

Betsey

This is very good and a nice way to jazz up a simple dish. I made half the recipe quantity and got to 1 cup of dukkah so still a lot. I used it on grilled lamb, grilled veggies and on tuna fish for a version of peppered tuna. All worked really well.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.