Teff Almond Dukkah
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!
Yield: 2/3 Cups | Est Prep Time: 15 minutes | Est Cook Time: 5 minutes
Yield: 2/3 Cups | Est Prep Time: 15 minutes | Est Cook Time: 5 minutes
Author: Lauren Chandler Cooks; Photography by Dana Halferty Photography
Recipe type: Condiment, breakfast, lunch, dinner, side dish, snack
Ingredients
- 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
- ⅓ cup slivered almonds, toasted
- 1 ½ teaspoons dried mint
- ¼ teaspoon sea salt
Instructions
- Place a mortar and pestle next to the stove.
- 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.
- Transfer to the mortar and add the almonds, mint, and sea salt. Grind with a pestle until the nuts and seeds are coarsely ground.
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