Easy Food Recipes and Cooking - Homemade Dukkah
Yield 2 cups
½ cup hazelnuts
½ cup pistachios
½ cup sesame seeds (white or black)
2 Tbsp coriander seeds
2 Tbsp cumin seeds
1 tsp dried thyme leaves
1 tsp dried mint leaves
2 tsp flaked kosher salt or sea salt
2 tsp freshly ground black pepper
Homemade Dukkah
Preparation
Preheat the oven to 350°F. Spread the hazelnuts, pistachios and sesame seeds on a baking sheet and toast for 6 to 7 minutes or until lightly browned. Let cool, coarsely chop and transfer to a bowl.
In a sauté pan over medium heat, toast the coriander seeds until fragrant, 1 to 2 minutes. Remove from pan and toast the cumin seeds. (If using other spices or seeds, be sure to toast each individually, as they will toast at different rates.) When cool, transfer to a food processor or spice grinder and pulse until chopped. Add to the nuts and toss in herbs, salt and pepper.