DUKKAH
About 1 ¼ cups
Dukkah is a condiment often served with bread in its native Egypt, but we love it on salads, roasted vegetables (especially winter squash), and hummus.
Place a large skillet over medium heat. When hot, add and roast, stirring frequently, until browned:
- ½ cup hazelnuts, pistachios, almonds, walnuts, cashews, or a combination
Transfer the nuts to a food processor and let cool slightly. Add to the skillet:
- ¼ cup sesame seeds
- ¼ cup coriander seeds
- 2 tablespoons cumin seeds
- (1 teaspoon ajwain or fennel seeds)
Toast, stirring frequently, until fragrant and the seeds begin to make popping sounds. Transfer to the food processor and let cool for 5 minutes. Add to the food processor:
- 2 teaspoons dried thyme or marjoram
- 1 teaspoon dried oregano
- (1 teaspoon dried mint)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- (½ teaspoon ground black lime or sumac)
Pulse until the mixture is ground to the consistency of coarse bread crumbs. Do not process to a powder; it should have some texture.