WHY THIS RECIPE WORKS The combination of toasted spices, nuts, and seeds makes for a fragrant and crunchy garnish for our grilled cauliflower. This Middle Eastern spice blend also can be sprinkled on a plate of extra-virgin olive oil and served as a dip for bread or sprinkled over soups, grain dishes, or bean salads. If you do not own a spice grinder, you can process the spices in a mini food processor.
Makes about ⅓ cup
INGREDIENTS
- 1½ tablespoons sesame seeds, toasted
- 1½ teaspoons coriander seeds, toasted
- ¾ teaspoon cumin seeds, toasted
- ½ teaspoon fennel seeds, toasted
- 2 tablespoons shelled pistachios, toasted and chopped fine
- ½ teaspoon salt
- ½ teaspoon pepper
INSTRUCTIONS
- Process sesame seeds in spice grinder or mortar and pestle until coarsely ground; transfer to bowl.
- Process coriander seeds, cumin seeds, and fennel seeds in now-empty grinder until finely ground. Transfer to bowl with sesame seeds.
- Stir pistachios, salt, and pepper into sesame mixture until combined.
- Dukkah can be refrigerated in airtight container for up to 1 month.
