Makes 1½ cups (375 g)

Dukkah was one of those words I kept hearing from my cooking
students during the spring of 2007, when this savory mixture was just
becoming popular in the United States. Everyone seemed to be
sprinkling this savory, spicy, crunchy, nutty mixture atop everything. I’d
forgotten about it until Iwent to the Portland, Oregon, farmers’ market
and discovered Oregon Dukkah, a company devoted to making
delicious dukkah from Oregon hazelnuts.
Iwas delighted to find dukkah, and more delighted at the
possibilities it offers. Now that I have it in my repertoire I use it on many
things—to liven up a salad, to sprinkle on steamed vegetables or fish,
to fold into bread or pastry dough. One of my favorite ways to serve it,
and one that surprises and pleases, is as an impromptu apéritif along
with freshly baked bread and raw seasonal vegetables and a dish of
exceptional extra virgin olive oil. Dip the bread and/or vegetable in oil,
then dip in dukkah. You won’t stop!

INGREDIENTS

• ¾ cup (115 g) hazelnuts
• ½ cup (70 g) sesame seeds
• 3 tablespoons coriander seeds
• 3 tablespoons cumin seeds
• 1½ teaspoons ne sea salt
• 2 tablespoons coarsely ground black pepper
• 1 teaspoon hot or mild paprika

PREPARATION

1. Preheat the oven to 350°F (180°C).
2. Toast the hazelnuts in a pan in the oven until they begin to turn golden and smell toasty, about 8 minutes.
3. Remove hazelnuts from the oven and transfer to a paper bag or a tea towel. Close around the nuts so they steam slightly and their skins blister away from the nuts. Rub them in the towel or bag to remove as much of the papery skin as possible.
4. Place the sesame seeds in a pan and roast them in the oven until they begin to smell toasty, about 8 minutes. Remove from the oven and cool.
5. Place the coriander seeds in a small skillet over medium heat and sauté just until they begin to smell fragrant, about 1 minute. Remove from the heat. Repeat with the cumin seeds.
6. Place the hazelnuts, sesame seeds, and salt in a food processor and pulse until the nuts are coarsely chopped.
7. Add the coriander and cumin seeds, pepper, and paprika and process until the mixture is finely ground. Be careful not to overprocess so the nuts don’t become oily.
8. Taste for seasoning—you may want to add more salt.
9. Transfer to a serving bowl and serve immediately or store in an airtight container in a cool dark spot for up to 2 weeks or indefinitely in the freezer.

NOTE:

• Try adding dukkah to bread dough, or slipping it under the skin of a chicken before roasting.