Teff Almond Dukkah






2/3 Cups


2/3 Cups

Feel free to sprinkle this over soup, salad, or mix it with olive oil or yogurt and use it as a dip. It’s great on eggs, beans, grilled vegetables, or fish. The possibilities are endless with this teff and seed topper!

Est Prep Time: 15 minutes | Est Cook Time: 5 minutes

Print Recipe


  1. Place a mortar and pestle next to the stove.
  2. Toast the teff, sesame seeds, coriander, and cumin in a medium skillet over medium low heat, shaking the skillet occasionally, until the seeds are toasty and fragrant, about 2-3 minutes. Once you hear the teff seeds start to make a popping noise, the seeds need only about a minute more.
  3. Transfer to the mortar and add the almonds, mint, and sea salt. Grind with a pestle until the nuts and seeds are coarsely ground.


  • 3 tablespoons Maskal Teff grain, ivory or brown
  • 2 tablespoons coriander seed
  • 2 tablespoons white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 teaspoon cumin seed
  • 1/3 cup slivered almonds, toasted
  • 1 ½ teaspoons dried mint
  • ¼ teaspoon sea salt

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