Delicious. I served this in what I've read is the traditional manner, on flatbread dipped in olive oil. Even my one-year-old enjoyed it that way. I doubled the recipe so I could have extra to keep on and for different uses, like spicing up a stew or sprinlking on roasted vegetables.
Dukkah (Egyptian Nut-and-Spice Blend)
Yield: Makes about 1/2 cup
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- 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
- 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.
- 2. Whirl spices, salt, pepper, and thyme in a food processor until fairly finely ground.
- 3. Add hazelnuts and sesame seeds and pulse until coarsely ground.
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