Dukka with flatbread recipe
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- Serves 4
- 5 mins to prepare and 12 mins to cook and 5 mins to cool
- 420 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1740kJ 420.0kcal
- Fat
- 42g
- Saturates
- 11g
- Salt
- 2.3g
- Sugars
- 5g
of the Reference intake
Carbohydrate 7.6gProtein 8.0gFibre 6.1g
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- Put the coriander, sesame, sunflower, pumpkin and cuminseeds 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 hazelnutsin 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 chilliflakes 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.
- See more Vegan recipes
