We are discontinuing website orders for 24-48 hrs while we prepare for website upgrades. All orders already placed will be fulfilled as usual. New orders will be accepted once the website upgrades are completed.

Teff Almond Dukkah

Sign up for our newsletter and always be in the know!
Share this:
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
Recipe type: Condiment, breakfast, lunch, dinner, side dish, snack
  • 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
  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.

Share this: