Dukka (from the Arabic for “to pound”) refers to crushed nuts and seeds traditionally eaten on bread dipped in olive oil; the blend varies from cook to cook. Eric Monkaba especially likes this garlic-free version.
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1/2 cup hazelnuts
6 tablespoons coriander seeds
3 tablespoons whole cumin seeds
1/4 cup sesame seeds
1 tablespoon dried thyme
1/2 cup salted roasted pistachios
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
How to Make It
Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant and the skins blister. Transfer the hazelnuts to a kitchen towel and let cool. Rub the nuts together to remove the skins and transfer to a food processor.
In a medium skillet, toast the coriander and cumin seeds over moderate heat, shaking the pan, until golden and fragrant, about 3 minutes. Spread the spices out on a plate and let cool completely, then finely grind in a spice grinder. In the same skillet, toast the sesame seeds over moderate heat until golden, 2 to 3 minutes. Transfer the sesame seeds to the plate to cool. Add the coriander, cumin, sesame seeds and thyme to the food processor along with the pistachios, cayenne and 1 teaspoon each of salt and pepper and pulse until finely ground. Transfer the dukka to a bowl.
The dukka can be kept in an airtight container for up to 4 days or refrigerated for up to 1 month.
Olive oil and crusty bread.
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