Dukkah

alan's Note:

coating mix

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 1.0 bowl

• ½ cup roasted nuts (hazelnut, pistachio etc)
• 2 tablespoons coriander seeds
• 1⁄3; cup sesame seed , lightly toasted
• 1 tablespoon cumin seed
• 1 tablespoon dried thyme
• salt and pepper

Directions:

1. Grind together in a mortar or food processor and then eat with bread dipped in olive oil!

Reviews

[sugarpea]

I don't think I've ever had anything quite like this before and that's a shame because this is really good. Dh positively loved it. We had leftovers so I sprinkled it over the next day's chicken salad. Wonderful both ways.

[Sandi (From CA)]

Fantastic and just improves upon eating! I used pistachios and almond slices, toasted the nuts and seeds (not the thyme or salt/pepper) in a skillet on low for about 10 minutes shaking the pan frequently as you might for popcorn so nothing would burn. Just when the aroma was perfect, I let them cool in a single layer, then pulsed in my Magic Bullet, periodically removing the smallest pieces so it wouldn't turn to complete powder as I continued to grind the larger nut pieces. Served with mini pitas broiled for just under a minute and olive oil, this was a real hit for us! With the Egyptian Kebabs, it made for a light but satisfying meal. Thank you, Alan!

[currybunny]

This is the most outstanding dukkah recipe I have ever tried, all the better because it is so simple and quick! I used hazelnuts and followed the recipe exactly - DH and I couldn't stop eating it, this is truly a gem! Thanks for posting!