Ingredients Condiments Almond Dukkah Be the first to rate & review! Dukkah is an Egyptian condiment made up of toasted nuts and seeds, ground to a powder. Sprinkled over salads, soups, dips, or even a pool of oil, it adds a warm flavor and delightful crunch. By Alecia Moore Alecia Moore Alecia Moore (aka recording artist and songwriter Pink) is a winemaker and co-owner of the Two Wolves Estate Vineyard in Santa Ynez Valley in Santa Barbara County. She is a hands-on wine grower who is passionate about organic farming. When she is not touring, picking and hand-sorting grapes, or making wine, Alecia takes cooking classes on vacation. Food & Wine's Editorial Guidelines and Robbie Grantham-Wise Updated on November 1, 2019 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Yield: 1 cup Ingredients 1/2 cup blanched almonds 2 teaspoons fennel seeds 1 tablespoon cumin seeds 2 tablespoons salted roasted sunflower seed kernels 1 tablespoon toasted sesame seeds 2 teaspoons pure maple syrup 1/2 teaspoon paprika 1/2 teaspoon kosher salt Directions Toast almonds and fennel seeds in a small skillet over low, stirring often, until fragrant and slightly darkened, about 5 minutes. Transfer to a small plate, and let cool 5 minutes. Roughly chop almonds. Place cumin seeds in skillet, and toast over low, stirring often, until fragrant, about 45 seconds. Transfer to a work surface, and lightly crush with the flat side of a large knife. Stir together chopped almonds, fennel seeds, crushed cumin seeds, sunflower seed kernels, sesame seeds, maple syrup, paprika, and salt in a small bowl until thoroughly combined. Store in an airtight container at room temperature. Make Ahead Dukkah can be made up to 1 week in advance. Rate it Print