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.
Slideshow:More Almond Recipes
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 It
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.
The dukkah can be refrigerated for up to 1 week.
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