We blogged about this recipe here.
Dukkah for Seasoning
Ingredients
- 1/2 c nuts of choice (cashews, almonds, and/or hazelnuts; if you can find nuts already roasted, use them and then you can eliminate the roasting step. But do cut back on the salt, if they’ve been salted)
- 1/4 c roasted, shelled pistachios (omit, if you can’t find them/don’t want to afford them)
- 1/4 c sunflower seeds
- 1/4 c pine nuts (optional – very pricey!)
- 1/4 c toasted sesame seeds
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp pepper
Heat a skillet to medium (no oil), then add the nuts of choice. Stir and mix constantly until they begin to slightly brown, about 5 minutes. Remove to a bowl. Add the pistachios, sunflower seeds, and pine nuts to the skillet; stir and mix them also until they begin to slightly brown, about 2-3 minutes. Be careful to not let them burn. Remove the skillet from the heat and let the pistachio mixture cool.
Add the nut mixture, pistachios, sunflower seeds and pine nuts to a food processor, along with the sesame seeds, coriander, cumin, salt, and pepper. Grind the mixture until it’s just slight chunky and not quite ground; you don’t want nut butter and you do want a little crunch! Place in a lidded container and store in the fridge for several weeks. Or freeze.
Recipe brought to you by Andy and Ann and Big Little Meals.