Dukkah Spice Blend
Ingredients
- 1/4 cup raw hazelnuts
- 1/4 cup raw almonds
- 3 tablespoons pistachios
- 1 tablespoon fennel seeds
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1/4 cup sesame seeds
- 1/2 teaspoon cayenne pepper
- 2 teaspoons kosher salt
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Instructions
- 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.
- 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.
- 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.,Simply Recipes / Prerna Singh,Simply Recipes / Prerna Singh
- 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.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original