nutritional information

Per :

  • Calories:
  • Protein: g
  • Total Fat: g
  • Saturated Fat: g
  • Carbohydrates: g
  • Cholesterol: mg
  • Sodium: mg
  • Fiber: g
  • Sugar: g
Vegan Gluten-Free



Makes about 1 cup

In Egypt, this blend of coarsely ground nuts and spices is served with olive oil and bread for dipping. It’s enjoyed with breakfast, or as a snack or appetizer.
  • 1 cup whole blanched almonds or hazelnuts
  • ⅓ cup whole coriander seeds
  • 3 Tbs. whole cumin seeds
  • 1 tsp. kosher or coarse sea salt
  • 2 Tbs. sumac
  • ¼ cup toasted sesame seeds

1. Preheat oven to 350°F. Spread almonds on baking sheet, and toast 5 to 7 minutes, or until light brown and fragrant. Transfer to bowl.

2. Meanwhile, toast coriander, cumin, and salt in skillet over medium-low heat 3 minutes, or until coriander is light brown and mixture is fragrant, swirling pan constantly. Place in bowl with almonds. Cool completely.

3. Coarsely grind almond-spice mixture and sumac in food processor, or grind with mortar and pestle. Transfer to bowl, and stir in sesame seeds. Store in airtight container.

June 2012 p.62

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Interesting dish. I cannot tell from photo what this mixture is served in ... is it sweet potato? Please advise, thank you!

Elaine - 2013-06-19 01:53:43

Thanks for the explanation about Dukka- had never heard of it before. But it sounds scrumptious on these potatoes. Will definitely try it, and add it to my online recipe collection. SO worthwhile learning about the ingredients and recipes from other cultures. Thanks Vegetarian Times.

Lois - 2013-06-10 21:04:57

Try it

Kris - 2013-06-08 14:11:03