By Sarah Murphy-Kangas, In Praise of Leftovers
Dukkah is an Middle Eastern condiment made from a mix of herbs, nuts, and spices. Think of it as savory granola. Stir it into hummus or dip, sprinkle it on bread with a bit of olive oil and bake until crispy, or use it to add a crunch to roasted veggies or a salad.
Makes 2/4 cups, which will go quick of you're anything like me. If your volume of cooking is less than mine (very likely!), you can store the excess in the freezer to maintain maximum freshness. And I wouldn't dream of getting my spices in any form but bulk. Infinitely cheaper and fresher than anything you'll find in a bottle.
1 cup nuts (I like hazelnuts, but almonds would be delicious, too)
1/2 cup sesame seeds
1/2 cup coriander seeds
1/4 cup cumin seeds
1/4 cup caraway seeds
1/4 cup fennel seeds
1/4 cup black cumin (nigella)
1 teaspoon coarse salt
Freshly ground black pepper
1. Toast nuts in a 350-degree F. oven until slightly browned. Usually takes about 10 minutes, but watch closely! If you're using hazelnuts, you can take the skins off after they're toasted by rubbing them in a clean dish towel.
2. Toast sesame, coriander, cumin, caraway, nigella, and fennel seeds in a hot, dry skillet for 3-4 minutes until you smell their fragrance and hear some popping sounds. Remove from heat immediately and let cool.
3. Combine toasted nuts and spices in a food processor and pulse. The mixture may be fine or coarse, depending on your preference. But don't overdo it or it will turn into a paste! You want it dry and crumbly. You can also chop your nuts separately and crush your spice in a mortal or pestle or spice grinder, and them combine then. Add coarse salt and fresh ground pepper to the finished mixture.
Read the full post on Stir It Up!
