Pronounced “doo-kah,” this is a versatile centuries-old spice blend with Middle Eastern origins that you can use to crust proteins like fish or chicken, stir into soup, or top a salad.
This recipe can also be made with a mortar and pestle!
Makes 3/4 cup.
Ingredients
- 1/3 cup combined unsalted shelled pistachios, unsalted raw hazelnuts and almonds
- 2 Tbsp hulled sesame seeds, lightly toasted
- 1 ½ tsp fennel seeds
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- Pinch cayenne pepper
- 1 tsp kosher salt
Directions
- Heat a medium skillet over medium-low heat. Add nuts and toast about 2-3 minutes, stirring continuously, until lightly browned. Transfer to a food processor.
- In same skillet, toast cumin, fennel and coriander seeds for about 1 minute until they release their scent. Remove seeds from skillet and allow to cool for a few minutes. Add to food processor.
- Add sesame seeds, salt and cayenne to food processor. Grind until spices look like coarse sand, some nut chunks can be as big as 1/8 – ¼ inch.
- Make sure dukkah is fully cooled. Store in airtight container in a dry place for up to 3 weeks.