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  • Mar 8th 2011
  • 0 comment


  • ⅓ cup sesame seeds
  • 3 tbs sunflower seeds
  • 1 tbs cumin seeds
  • 3 tsp coriander seeds
  • tsp fennel seeds
  • 2 tsp Sichuan pepper or black peppercorns
  • 3 tsp rock salt
  • extra virgin olive oil, for serving
  • Turkish bread, for serving


  1. Place the sesame and sunflower seeds into a dry heavy based frying pan. Cook over a low heat stirring or shaking the pan regularly for 3 minutes or until the seeds are golden brown and lightly toasted. Remove from the pan.
  2. Add the cumin, coriander, fennel and pepper. Toast for 2 minutes or until fragrant, gently shaking the pan – do not allow to overheat or burn. Remove spices from the pan.
  3. Attach grain mill to the stand mixer. Place the mixing bowl under the mill.
  4. Turn mixer to speed 10, adjust the dial on the mill anti clockwise to number 3-4 (coarse). Add the toasted seed mixture, followed by the spices and salt to the hopper.
  5. Combine the Dukkah mixture and place in a small serving bowl. Serve with the oil and bread.