Hazelnut Dukka

Published: Jan 18, 2012

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Yields:

1 c.

Total Time:

30 mins

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Dukka (from the Arabic for "to pound") refers to crushed nuts and seeds traditionally eaten on bread dipped in olive oil; the blend varies from cook to cook. Eric Monkaba especially likes this garlic-free version.

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Directions

1. Step 1Preheat the oven to 350 degrees F. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant and the skins blister. Transfer the hazelnuts to a kitchen towel and let cool. Rub the nuts together to remove the skins and transfer to a food processor.
2. Step 2In a medium skillet, toast the coriander and cumin seeds over moderate heat, shaking the pan, until golden and fragrant, about 3 minutes. Spread the spices out on a plate and let cool completely, then finely grind in a spice grinder. In the same skillet, toast the sesame seeds over moderate heat until golden, 2 to 3 minutes. Transfer the sesame seeds to the plate to cool. Add the coriander, cumin, sesame seeds, and thyme to the food processor along with the pistachios, cayenne, and 1 teaspoon each of salt and pepper, and pulse until finely ground. Transfer the dukka to a bowl.
  
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