Dukkah (Egyptian Nut and Spice Blend)

Dukkah is an Egyptian blend of toasted nuts, seeds, and spices, crushed to a coarse, fragrant mixture. Serve it the traditional way, with olive oil and warm bread for dipping.

Ingredients

• 1/2 cup (70g) hazelnuts
• 1/4 cup (35g) whole almonds
• 3 tbsp sesame seeds
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1 tsp black peppercorns
• 1 tsp flaky salt

Instructions

1. Toast the nuts
   Toast the hazelnuts and almonds in a dry skillet over medium heat for 5-6 minutes until fragrant and lightly browned. Let cool, then rub off the hazelnut skins.
2. Toast the seeds and spices
   In the same skillet, toast the sesame seeds, coriander seeds, cumin seeds, and fennel seeds separately for 1-2 minutes each, until fragrant.
3. Grind coarsely
   Combine the toasted nuts, seeds, spices, peppercorns, and salt in a food processor or mortar and pestle. Pulse or pound until coarsely ground, not a paste.
4. Store
   Transfer to an airtight jar. Dukkah keeps at room temperature for up to a month.

To serve, pour a small pool of olive oil onto a plate, sprinkle dukkah generously over the top, and dip bread into both.