Pistachio Dukkah Recipe
Pistachio Dukkah is a twist on the classic Egyptian dukkah recipe. Make it using my easy recipe.
Servings: 8 people
Ingredients
- 1 cup plain unsalted pistachio
- 2 tablespoons cumin seeds
- 3 tablespoons white sesame seeds
- 4 tablespoons coriander seeds
- 3 tablespoons unsweetened coconut flakes
- 2 teaspoons salt
- 1 teaspoon whole black peppercorns
Instructions
- Add pistachios to a pan and dry roast over medium-low heat until slightly browned, stirring frequently.
- Transfer them to a bowl and keep them aside.
- Add cumin seeds and sesame seeds to the same pan and roast until they are browned, stirring continuously.
- Transfer to the bowl.
- Add coriander seeds and roast them until browned.
- Transfer the roasted coriander seeds to the bowl.
- Dry roast coconut flakes next and transfer them to the bowl too.
- Let the ingredients cool down completely.
- Note - If the ingredients are still warm while blending, they might release their oil and the dukkah will become oil.
- Add all the roasted ingredients to a grinder (or a mortar and pestle) along with salt and black peppercorns and pulse a few times to make a coarse powder.
- Note - Do not grind in one go as the heat from the grinder can make the nuts release their oil and the dukkah become oily.
- Transfer the pistachio dukkah to an airtight container and store it in the refrigerator for up to 2 months.
Video
Nutrition
Calories: 132kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Sodium: 586mg | Potassium: 249mg | Fiber: 3g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 1.5mg | Calcium: 83mg | Iron: 2.6mg
