Yields Makes about 1/2 cup Total Time 15 mins
AuthorAdeena Sussman,
 

 

How to Make It

Step 1
1

Toast coriander seeds and cumin seeds in a small frying pan over medium-low heat until a shade darker, 5 to 7 minutes; let cool.

Step 2
2

Whirl spices, salt, pepper, and thyme in a food processor until fairly finely ground.

Step 3
3

Add hazelnuts and sesame seeds and pulse until coarsely ground.

Ingredients

 1 1/2 tablespoons coriander seeds
 1 1/2 teaspoons cumin seeds
 1/2 teaspoon kosher salt
 1/2 teaspoon pepper
 1/4 teaspoon dried thyme leaves
 1/4 cup roasted hazelnuts
 1/4 cup toasted sesame seeds

Directions

Step 1
1

Toast coriander seeds and cumin seeds in a small frying pan over medium-low heat until a shade darker, 5 to 7 minutes; let cool.

Step 2
2

Whirl spices, salt, pepper, and thyme in a food processor until fairly finely ground.

Step 3
3

Add hazelnuts and sesame seeds and pulse until coarsely ground.

Dukkah (Egyptian Nut-and-Spice Blend)