Dukkah, also known as duqqa, is an Egyptian condiment made from a mixture of herbs, nuts (like cashew or hazelnut), and spices. The actual spice mix varies from family to family but the mixture is dry roasted, pounded and served as a dip or topping. For this recipe, dukkah is sprinkled over the yogurt, grape and cucumber salad.
Recipe Yield: 4
- 1/3 cup raw cashews
- 1/3 cup hazelnuts
- 1/4 cup sesame seeds
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 2 tablespoons dried thyme
- 1/2 teaspoon salt
- 3 cups plain, nonfat Greek yogurt
- 1/2 cup green California grapes, halved
- 1/2 cup red California grapes, halved
- 1 cup English cucumber, diced
- 1 tablespoon minced shallot
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon white balsamic vinegar
- salt, to taste
- pepper, to taste
- 4 tablespoons dukkah
- 1 teaspoon lemon zest
- Heat oven to 350 F.
- Spread cashews and hazelnuts on baking sheet and toast 6-8 minutes.
- Transfer to food processor and set aside.
- In skillet over medium heat, toast sesame seeds, cumin seeds and coriander seeds until fragrant, 1-2 minutes, then transfer to food processor.
- Add dried thyme and salt.
- Pulse mixture until coarsely ground. Makes about 1 cup that can be stored in an airtight container.
- Divide yogurt into four 3/4-cup portions.
- In small bowl, combine grapes, cucumber, shallots, olive oil, vinegar, salt and pepper.
- Toss to combine.
- Top each bowl of yogurt with 1/2 cup grape mixture, 1 tablespoon dukkah and sprinkle of lemon zest.
To make dukkah:
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Nutritional Information Per Serving:
Calories from fat: 72
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 2 grams
Sodium: 140 miligrams
Cholesterol: 10 miligrams
Protein: 19 grams
Carbohydrates: 18 grams
Source: Recipe Source: California Table Grape Commission
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