COCONUT DUKKAH

Coconut Dukkah image

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.

Provided by Martha Rose Shulman

Categories easy, quick, condiments

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 8

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Ingredients

1/2 cup toasted unsalted almonds or pistachios
1/4 cup lightly toasted sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1/4 cup unsweetened shredded coconut
1 tablespoon nigella seeds
1/2 teaspoon kosher salt or sea salt
1/2 teaspoon freshly ground black pepper

Steps:

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.
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.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 62 milligrams, Sugar 1 gram, TransFat 0 grams