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Almond and Pistachio Dukkah

Almond and Pistachio Dukkah

  • ¼ Cup Almond Kernels
  • ¼ Cup Pistachio Kernels
  • 1 tblspn Ground Cumin
  • 3 tspns Ground Coriander
  • 1 tspns Paprika
  • 1 tbsp Sesame Seeds
  • ½ tspn Garlic Powder

Place almonds and pistachios in a small frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until toasted. Transfer to a bowl. Set aside and let cool for at least 10 mins.

Meanwhile, place cumin, coriander, paprika, sesame seeds and garlic powder in the same pan over a low heat. Cook, stirring , for 3 to 4 mins or until fragrant. Remove pan from heat.

Using a Bamix Mill Attachment, process nuts until very finely chopped. Return to bowl. Add spice mix. Mix well to combine. Spoon Dukkah into an airtight container or jar. Store in a cool, dry place for up to 2 months.

~ Cumin, Corinander can be whole and ground down to a powder using the Bamix Mill Attachment.