- ¼ cup each pistachios, cashews, pumpkin seeds, unsweetened coconut flakes and sesame seeds
- 1½ tablespoons coriander seeds
- 1 tablespoon cumin seeds
- ½ teaspoon sea salt
Dukkah
Makes 1½ cups
Don’t get us started with dukkah, ’cause we won’t stop. A condiment sent from heaven (well, Egypt), dukkah is a salty nut- and seed-laden mix that is fit for sprinkling on just about anything. Savory yogurt? Yep. Turkish eggs? You bet. Salads, roasted vegetables and fish? Uh-huh. Dips and spreads? Hell yes. Try it on muhammara and gigante beans and greens, too. The sky’s the limit. You can buy it in our shop, too! We ship nationally!
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Instructions
Preheat the oven to 325°F and line two baking sheets with parchment. Toast the pistachios, cashews and almonds on the first, until fragrant (about 7 minutes). On the second, toast the coriander and cumin seeds until fragrant (about 5 minutes).
Meanwhile, heat a large pan to medium-low and toast the sesame seeds and coconut until they’re golden, shaking the pan to prevent burning. When the sesame and coconut are nice and toasty, remove from the heat and pour into a medium mixing bowl.
Grind the spices in your spice grinder (or mortar and pestle) and add them to the bowl, too. When the nuts are cool, blitz them to breadcrumb-size bits in a food processor. (If you chop when the nuts and seeds are still warm, you’ll make nut butter, but that’s a different story…) Toss those into the bowl, add salt, and give it a taste. It should be nutty and delicious, well spiced, and salty enough to stand on its own as a seasoning. If it’s to your liking, store in a glass container and commence sprinkling liberally!
