Yogurt with Grape and Cucumber Salad Topped with Dukkah Recipe Photo - Diabetic Gourmet Magazine Recipes


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


    To make dukkah:

    1. Heat oven to 350 F.
    2. Spread cashews and hazelnuts on baking sheet and toast 6-8 minutes.
    3. Transfer to food processor and set aside.
    4. In skillet over medium heat, toast sesame seeds, cumin seeds and coriander seeds until fragrant, 1-2 minutes, then transfer to food processor.
    5. Add dried thyme and salt.
    6. Pulse mixture until coarsely ground. Makes about 1 cup that can be stored in an airtight container.

    Remaining Steps:

    1. Divide yogurt into four 3/4-cup portions.
    2. In small bowl, combine grapes, cucumber, shallots, olive oil, vinegar, salt and pepper.
    3. Toss to combine.
    4. Top each bowl of yogurt with 1/2 cup grape mixture, 1 tablespoon dukkah and sprinkle of lemon zest.

Nutritional Information Per Serving:

Calories: 220
Calories from fat: 72
Fat: 8 grams
Saturated Fat: 1.5 grams
Fiber: 2 grams
Sodium: 140 milligrams
Cholesterol: 10 milligrams
Protein: 19 grams
Carbohydrates: 18 grams

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