Cashew-Almond Dukka

This nutty Egyptian spice blend from Christopher Bates at FLX Table in the Finger Lakes is our go-to garnish for roasted vegetables, rich braised meats and grain dishes. It’s also great with olive oil–dipped bread.

  • Total Time:
  • Servings: 3/4 cup

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Ingredients

  • 1 tablespoon sesame seeds
  • 1 1/2 teaspoon coriander seeds
  • 3/4 teaspoon cumin seeds
  • 1/4 cup unsalted roasted cashews
  • 1/4 cup unsalted roasted almonds
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon kosher salt

How to make this recipe

  1. In a small skillet, toast the sesame, coriander and cumin seeds over moderately low heat until fragrant, about 3 minutes. Transfer to a mini food processor and let cool slightly. Add the cashews, almonds, lemon zest and salt and pulse until finely chopped.

Make Ahead

The dukkah can be refrigerated for up to 1 week.

Contributed By Photo © Michael Graydon & Nikole Herriott Published November 2016





1091030 recipes/cashew-almond-dukka 2016-09-26T18:33:49+00:00 Christopher Bates november-2016 recipes,cashew-almond-dukka 1091030
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