The traditional way to serve Dukkah is with extra-virgin oil and bread (wholewheat).
First you dunk a piece of bread in the olive oil and then in the Dukkah.
1 cup shelled roasted pistachio nuts*
1 cup shelled roasted almonds
1 tablespoon whole coriander seeds
1 tablespoon whole fennel seeds
1 tablespoon whole cumin seeds
1/4 cup toasted sesame seeds
1 tablespoon crushed red pepper flakes
1/4 teaspoon Smoked Spanish Paprika (optional)
1 tablespoon coarse salt or sea salt
1 to 2 teaspoons coarsely crushed black peppercorns
Toast the nuts.
Separately, toast coriander seeds, fennel seeds, cumin seeds, sesame seed in a hot oven for approximately 5 to 8 minutes (also watch carefully so they do not burn).
Grind the toasted nuts in a food processor until the mixture resembles small breadcrumbs.
In a mortar and pestle, grind the coriander seeds, fennel seeds, cumin seeds, sesame seeds, and red pepper flakes slightly.
Combine the crushed nuts, crushed seeds, Smoked Spanish Paprika, salt, and pepper. Store mixture in a covered container in the refrigerator.
| July Minutes: 65