Dukkah

Yields
Makes 1 cup (serving size: 1 tbsp.)

Total Time
25 mins

Once you've made this fragrant, nutty Egyptian seasoning blend from chef Matthew Dillon of Sitka & Spruce in Seattle, you can keep it on hand to add eastern Mediterranean flair to all sorts of dishes. Sprinkle it over olive oil for an addictive bread dunk, toss it into green salad with orange slices, or scatter it generously over cooked squash or cauliflower. Keeps airtight up to 1 month.

Photo: Maren Caruso; Styling: Nissa Quanstrom

6 tablespoons sesame seeds

1/4 cup coriander seeds

1 tablespoon cumin seeds

1/4 cup roasted, salted pistachios

2 tablespoons roasted hazelnuts

1/2 teaspoon kosher salt

1/8 teaspoon peppercorns

Step 1

Toast sesame seeds in a small frying pan over medium-low heat until golden, 5 minutes. Pour into a bowl. Toast coriander and cumin seeds in pan until cumin is a shade darker, 2 to 3 minutes; pour into bowl. Let cool.

Step 2

Grind seeds coarsely part at a time in a spice grinder or mortar with pistachios, hazelnuts, salt, and peppercorns.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 39Calories from Fat 74

% Daily Value *
Total Fat 3.2g5%

Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 75mg4%
Total Carbohydrate 2.4g1%

Dietary Fiber 1.4g6%
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Dukkah