Almond meal 5 tablespoons
Sesame seeds 1 tablespoon
Cumin 1 teaspoon
Coriander 1 teaspoon
Turmeric ½ teaspoon
Black pepper ½ teaspoon
Ginger, ground ½ teaspoon
Fennugreek ½ teaspoon
Garlic powder ½ teaspoon
Black Mustard seeds ½ teaspoon
Asafœtida a very small pinch -
Salt ½ teaspoon

Toast the Sesame seeds in a dry heavy-based pan.

Mix all the ingredients together.

Serve with bread sticks or pide slices dipped first into Olive oil, then into the Dukkah, coating the end of the stick with powder.


Try celery or carrot sticks as dippers.

Substitute Hazelnut meal for half of the Almond meal.

Suzanne Charwat floated the olive oil on top of Balsamic vinegar - you get the mixed tastes on the bread stick!

The oil in the sesame seeds tend to make the mixture clump together. Be careful if you use an electric coffee/spice grinder as the Dukkah is prone to stick under the blade.

A variant using roasted peanuts makes a sticky paste which is delicious as a coating for pan-fried fish!

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Last updated by: Webmaster , 05-Jan-2005 10:26 AM

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