Dukkah

🥘 Ingredients

• mix of raw nuts/seeds ¾ cup
• white sesame seeds ¼ cup
• coriander seeds 1 tbsp
• cumin seeds 1 tbsp
• fennel seeds 1 ½ tsp
• flaky sea salt 1 tsp
• sweet or hot paprika 1 tsp
• Aleppo pepper or red pepper flakes ¼ tsp
• freshly ground black pepper ½ tsp

1. 1

   Prepare: mix of raw nuts/seeds , white sesame seeds , coriander seeds , cumin seeds , fennel seeds , flaky sea salt , sweet or hot paprika , Aleppo pepper or red pepper flakes , freshly ground black pepper .
2. 2

   Coarsely chop the nuts (keep any seeds whole).
3. 3

   Heat a large skillet over medium heat. Add the mixed raw nuts (or seeds). Toast until lightly toasted and browned, shaking the pan occasionally to prevent burning, 3 to 5 minutes. Remove from the heat and transfer to a food processor.
4. 4

   Return the pan to medium heat. Add the sesame seeds, coriander seeds, cumin seeds, and fennel seeds (if using). Toast until very fragrant, shaking the pan occasionally, about 2 minutes. Take off the heat and add to the food processor.
5. 5

   Pulse the mixture in the food processor in quick bursts until the nuts and whole spices start to break down. Do not overpulse—you want a crunchy mix, not a powder.
6. 6

   Pour the nut/seed mixture into a jar for which you have a lid. Stir in the salt, paprika, Aleppo pepper, and black pepper. Once cooled, seal the jar, label it, and store for 2 to 3 months in your pantry.