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Pistachio dukka


  • 3/4 cup (100 grams) shelled unsalted toasted pistachios
  • 2 tablespoon toasted sesame seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground fennel
  • Olive oil, to serve
  • Bread cubes, to serve


  1. In a small food processor, or using a mortar and pestle, grind the pistachios until fine. Add the remaining ingredients. 
  2. Season generously with pepper and mix well. Place in a bowl.
  3. Pour the olive oil into another bowl. 
  4. Serve with the bread cubes, dipping them first in the olive oil, then in the dukka.  This is also delicious with crudités. The dukka will keep for one month in an airtight container at room temperature or for three months in the freezer.


Vegetables First

This recipe appears in

Vegetables First



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