Pecan Nut Dukkah
Prep time: 
Cook time: 
Total time: 
Serves: 1 jar
  • 125 ml (½ C)pecan nuts
  • 65 ml (¼ C) coriander seeds
  • 45 ml (3 T) sesame seeds
  • 30 ml (2 T) cumin seeds
  • 5 ml (1 t) fennel seeds
  • 5 ml (1 t) black peppercorns
  • 5 ml (1 t) teaspoon salt
  1. Place the pecan nuts on a baking tray. Sprinkle with slat and a few drops of water.
  2. Bake in an oven preheated to 180˚C for 5 minutes or until the nuts are fragrant and crisp.
  3. Chop the nuts finely in a food processor or by hand.
  4. Place the sesame seeds, coriander seeds, cumin seeds and fennel seeds in a dry frying pan and toast over medium heat for 2-3 minutes or until the seeds are fragrant and lightly golden.
  5. Place the seeds in a mortar and pestle and crush.
  6. Add the nuts and crush together.
  7. Add the salt and the black pepper.
  8. Store in an airtight jar.
Recipe by Pomegranate Days at