Name: Dukkah Spice Blend
Prep time: 5 min
Cook time: 5 min
Yield: 24
Ingredients: 1/4 cup whole unsalted raw hazelnuts -; 1/4 cup whole unsalted raw almonds -; 3 tablespoons whole unsalted shelled pistachios -; 1 tablespoon fennel seeds -; 2 teaspoons coriander seeds -; 1 teaspoon cumin seeds -; 1/4 cup toasted white sesame seeds -; 1/2 teaspoon cayenne pepper, or to taste -; 2 teaspoons kosher salt -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Dukkah Spice Blend

1. 1/4 cup whole unsalted raw hazelnuts -

2. 1/4 cup whole unsalted raw almonds -

3. 3 tablespoons whole unsalted shelled pistachios -

4. 1 tablespoon fennel seeds -

5. 2 teaspoons coriander seeds -

6. 1 teaspoon cumin seeds -

7. 1/4 cup toasted white sesame seeds -

8. 1/2 teaspoon cayenne pepper, or to taste -

9. 2 teaspoons kosher salt -

How to cook deliciously - Dukkah Spice Blend

1. Stage

Toast the nuts: Heat a medium skillet over medium-low heat. Add the hazelnuts, almonds, and pistachios and toast them until they are lightly browned and fragrant, stirring continuously, 2 to 3 minutes. Transfer the nuts into the bowl of a food processor.

2. Stage

Toast the spices: To the same skillet over medium-low heat, add the fennel, coriander, and cumin seeds. Toast, stirring continuously for 1 minute, until the spices begin to perfume. Turn the heat off and let the spices cool down. Transfer the spices into the food processor.

3. Stage

Grind the mixture: Add the sesame seeds, cayenne pepper, and salt into the food processor. Grind until the spices look like coarse sand. Some nuts can be left as 1/8- to 1/4-inch chunks.

4. Stage

Store the Dukkah: Make sure the Dukkah has fully cooled down. Transfer it into an airtight container and store it in a dry pantry for up to three weeks.