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Dukka with flatbread recipe
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7 ratings
A quick and tasty North African nutty spice mix - dukka can be sprinkled over sauces, soups and salads or on top of warm flatbreads. This savoury mix of herbs and nuts can also be mixed with a bit of olive oil and served as a delicious dip. See method
Ingredients
- 2 tbsp coriander seeds
- 2 tbsp sesame seeds
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 2 tsp cumin seeds
- 40g blanched whole almonds
- 20g (3/4oz) hazelnuts
- 1/4 tsp dried chilli flakes
- large pinch of salt
- large pinch of pepper
- olive oil, for brushing
- 4 flatbreads, to serve
Each serving contains
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Energy
1740kj
420kcal
21%
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Fat
42g
60%
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Saturates
11g
53%
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Sugars
5g
6%
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Salt
2.3g
38%
of the reference intake
Carbohydrate 7.6g
Protein 8g
Fibre 6.1g
Method
- Put the coriander, sesame, sunflower, pumpkin and cumin seeds in a large, dry frying pan over a medium-low heat and toast for 2–3 minutes, shaking the pan frequently until they smell slightly toasted and are lightly browned. Remove from the pan and leave to cool.
- Put the almonds and hazelnuts in the same pan and toast for 5 minutes, turning once, until slightly golden. Remove from the pan and leave to cool.
- Put all the seeds and nuts in a small food processor or grinder and process to a coarse, crumbly mixture. Transfer to a bowl and stir in the chilli flakes and salt and pepper.
- Warm the flatbreads, two at a time, in the frying pan for 2 minutes, turning them once. Brush the warm flatbreads with a little oil and sprinkle some of the dukka over.
- Stored in an airtight container in the fridge, the dukka will keep for up to 1 month.
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