Dukkah is an Egyptian condiment made with spices, nuts, and/or seeds. It’s a very flavorful component to add as a garnish to salads, cheese boards, or just as a snack.
Part 1 is in the previous video.
RECIPE: ⬇️
1 cup almonds, soaked for 8 hours and rinsed
1 cup hazelnuts, soaked for 8 hours and rinsed
2 tbsp white sesame seeds
1 tbsp tamari or coconut aminos
1 tbsp olive oil
1 tbsp coconut sugar
2 tsp ground coriander
2 tsp ground cumin
1 tsp fennel seed
½ tsp red chili flakes
½ tsp lemon zest
½ tsp Himalayan salt
Soak the almonds and hazelnuts together in a bowl with water for a minimum of 8 hours and rinse well. Mix all ingredients in a bowl until well combined. Spread on a lined dehydrator tray and dehydrate at 115 F (46 C) for 12 to 18 hours until dry. Remove from the dehydrator and let cool for 30 minutes. Process the mixture in a food processor until it reaches a crumble/flour consistency. This is also a great addition to cheese boards, bread, and salads.
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so now we’re just going to mix this up we want to make sure that everything is well combined and I can already smell those intense spices coming through it smells so delicious so now we’re going to add this onto a lined dehydrator tray just going to put this right on top and just spread it out as much as you can now that this is all done we’re going to add it into the dehydrator we’re going to dehydrate this overnight for about 12 to 24 hours until it’s crispy and crunchy so our Dua is all done in the dehydrator it is is crunchy it is flavorful and delicious you can add this on top of salads just have it as a snack so I hope you make this recipe and enjoy it if you want to learn more you can check out my four-week dehydrating series I’ll put the link below and I hope to see you in class
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Dukkah is an Egyptian condiment made with spices, nuts, and/or seeds. It's a very flavorful component to add as a garnish to salads, cheese boards, or just as a snack.
Part 1 is in the previous video.
RECIPE: ⬇️
1 cup almonds, soaked for 8 hours and rinsed
1 cup hazelnuts, soaked for 8 hours and rinsed
2 tbsp white sesame seeds
1 tbsp tamari or coconut aminos
1 tbsp olive oil
1 tbsp coconut sugar
2 tsp ground coriander
2 tsp ground cumin
1 tsp fennel seed
½ tsp red chili flakes
½ tsp lemon zest
½ tsp Himalayan salt
Soak the almonds and hazelnuts together in a bowl with water for a minimum of 8 hours and rinse well. Mix all ingredients in a bowl until well combined. Spread on a lined dehydrator tray and dehydrate at 115 F (46 C) for 12 to 18 hours until dry. Remove from the dehydrator and let cool for 30 minutes. Process the mixture in a food processor until it reaches a crumble/flour consistency. This is also a great addition to cheese boards, bread, and salads.