© Michael Graydon & Nikole Herriott
Active Time
Total Time
10 MIN
Serves : 3/4 cup

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

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.

Make Ahead

The dukkah can be refrigerated for up to 1 week.

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