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

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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