- 2/3 cup nuts of your choice
- 1/2 cup sesame seeds
- 3 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 tablespoons black pepper
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon coarse salt
- Preheat oven to 350 degrees. Spread nuts on rimmed baking sheet and toast in oven for 5 minutes, or until fragrant. Remove from oven and set aside to cool. If using hazelnuts, tip them onto a towel while warm and rub to remove skins.
- In a dry heavy skillet over medium heat, toast sesame seeds, stirring constantly until golden brown, 3 to 5 minutes. Pour into a bowl and set aside.
- In the same skillet, toast coriander and cumin seeds, stirring occasionally until they begin to pop, 3 to 7 minutes. Transfer to spice mill or coffee grinder and process until fine. Add coriander and cumin to bowl with sesame seeds.
- Put cooled nuts in a food processor or spice mill and process until fine but not forming a paste. It’s OK if some pieces are larger. Add to bowl with seeds and spices. Season with peppers and salt. Mix well.
- Dukkah will keep for a month or more refrigerated in a sealed jar.
Learn more about nutritious seeds in How to Be a Seed Eater.
Excerpted from The Feast Nearby by Robin Mather.
Traditionally, this Egyptian blend is made with hazelnuts, but you can make dukkah with any nut you fancy. Serve it with chunks of crusty bread and good olive oil; dip a bite of bread in oil then dukkah, and pop into your mouth. Use leftovers to coat chicken before a quick sauté.
Featured Seeds: sesame, coriander, cumin