Hazelnut and Pistachio Dukka Recipe

Hazelnut and Pistachio Dukka

Makes 1 1/2 cups

30 minutes or fewer

Dukka is an Egyptian blend of nuts and spices that's traditionally served as a bread "dip" with olive oil. You can also dust it over tofu steaks or add it to steamed greens.

⅓ cup raw hazelnuts
¼ cup raw shelled pistachios
⅓ cup sesame seeds
¼ cup coriander seeds
2 Tbs. cumin seeds

1. Preheat oven to 375°F. Spread hazelnuts and pistachios on baking sheet, keeping separate. Roast 5 minutes. Transfer pistachios to bowl, and continue roasting hazelnuts 2 minutes more, or until nuts are golden. Transfer hazelnuts to clean towel. Cool 5 minutes, then rub skins off with towel.

2. Toast sesame seeds in skillet over medium-low heat 1 to 2 minutes, or until light brown, shaking pan constantly. Set aside 1 Tbs. sesame seeds. Repeat with coriander seeds, then cumin seeds, toasting each until just fragrant. Toss nuts and seeds together, and cool.

3. Coarsely grind spice-nut mixture 1/4 cup at a time in spice mill or coffee grinder until lightly crushed. Add remaining 1 Tbs. sesame seeds, and season with salt and pepper, if desired.