Jody Adams of Rialto in Cambridge, MA, stocks her kitchen with this intensely flavored Egyptian blend of toasted nuts and seeds, traditionally eaten on bread dipped into olive oil. "I like to sprinkle it on salads and stir it into yogurt," she says.

Photo: © Wendell T. Webber
Total Time:
25 mins
2 cups


  • 1/4 cup raw pistachios

  • 1/4 cup raw cashews

  • 1/4 cup blanched almonds

  • 1/4 cup blanched hazelnuts

  • 1/4 cup coriander seeds

  • 1/4 cup unsweetened shredded coconut

  • 1 1/2 tablespoons cumin seeds

  • 1/4 cup sesame seeds

  • 1/4 teaspoon kosher salt

  • 1/8 teaspoon freshly ground pepper


  1. Preheat the oven to 350°. Spread the nuts on a baking sheet and toast for about 8 minutes, until golden. Coarsely chop the nuts.

  2. In a skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Transfer to a food processor and pulse until chopped. In the skillet, toast the unsweetened shredded coconut and cumin seeds, stirring, until the coconut is golden, 2 minutes; add to the food processor along with the chopped nuts and pulse until coarsely ground. Transfer the dukka to a bowl. In the skillet, toast the sesame seeds until golden, 4 minutes. Stir the sesame seeds into the dukka, season with the salt and pepper and serve.

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