Dukkah

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We went to San Diego for a funeral and stayed for the weekend. Every time we go away (if we are driving) I take my towering stack of magazines next to my bed to go through and rip out things that interest me, recipe ideas, etc. It’s probably one of my all time favorite activities, especially when it’s poolside with a beverage in hand. Here is one of the recipes I stumbled upon…

IMG_1810Dukkah is an Egyptian nut, seed, and spice blend that can be used to season almost anything.  The most popular use of Dukkah is to dip a piece of bread in olive oil and then the Dukkah mixture.  You can also coat chicken or pork with it before searing, add it to sautéed vegetables, delicious sprinkled on seared scallops or fish.You can use any combination of nuts, such as hazelnuts, pistachios, almonds, cashews, pine nuts or macadamia nuts in this recipe.  Trader Joe’s now sells it. I had never heard of it and after seeing it at Trader Joe’s, I found a recipe for Dukkah.  It’s unusual and completely delicious and addictive.

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Dukkah

1/4 cup hazelnuts
1/4 cup shelled pistachios (unsalted)
4 Tbs sesame seeds
2 Tbs coriander seeds
2 Tbs cumin seeds
1 tsp fennel seeds
1 tsp black pepper berries
2 tsp dried thyme
1 tsp salt

Toast the hazelnuts and pistachios in a dry skillet, and set aside. Toast the seeds and berries (from sesame to black pepaper) in the skillet for 2 minutes, until fragrant, shaking the skillet frequently. Let cool completely.

Combine all the ingredients, and grind to a coarse powder in an electric grinder or with a mortar and pestle. You may have to proceed in two batches.

Pour into a jar, close tightly, and keep somewhere cool and dry.

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