Recipes Hazelnut Dukka 5.0 (5,661) Add your rating & review 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. By Food & Wine Updated on September 2, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Petrina Tinslay Total Time: 30 mins Yield: 2 cups Ingredients ½ cup hazelnuts 6 tablespoons coriander seeds 3 tablespoons whole cumin seeds ¼ cup sesame seeds 1 tablespoon dried thyme ½ cup salted roasted pistachios ¼ teaspoon cayenne pepper Salt and freshly ground pepper Directions 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. Make Ahead The dukka can be kept in an airtight container for up to 4 days or refrigerated for up to 1 month. Serve With Olive oil and crusty bread. Rate it Print