I love experimenting with creating fun seasonings. Dukkah was introduced to me several years back; it’s an Egyptian/Middle Eastern spice mixture that’s earthy, salty and complex. While it’s often used as a topper for hummus or for a simple olive oil and bread dipper, I love to sprinkle it on salads and over roasted veggies.
Below is my version. Make a big batch and store it in the fridge. It will be your new go-to spice!
¼ cup pistachios, hazelnuts, almonds or macadamia nuts
4 tbls sesame seeds
2 tbls coriander seeds
1 tbls cumin seeds
½ – 1 tsp coarse salt
scant 1 tsp peppercorns
1 tsp dried mint
½ tsp fennel seeds
Toast each seed and nut separately until golden brown, except for the salt and mint.
Put all the ingredients in a mortar and pestle and pound until crumbly. Or use a food processor and lightly pulse together.
Store in a glass container in the refrigerator.