By • March 22, 2014 4 Comments

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Author Notes: For me, dukkah serves two purposes: It’s a delicious condiment to have around and it’s also a great way to use up dried nuts and spices after I’ve cleaned out my pantry. In Arabic, the word dukkah means “to pound,” and after some quick research, I learned that there is more than one way to make it. It generally consists of hazelnuts, sesame seeds, cumin, coriander, and peppercorns, and it involves two simple steps: toasting and pounding. I improvised based on the ingredients I had, and I encourage you to do the same. Love and Lemons

Makes about 3/4 cup

  • 1/4 cup hazelnuts
  • 1/4 cup pistachios
  • 1 tablespoon whole dried coriander
  • 1 tablespoon sesame seeds
  • 1 teaspoon dried peppercorns
  • 1/2 teaspoon dried orange peel
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon salt
  1. Using a small, dry skillet over low heat, toast the hazelnuts for a few minutes, until fragrant. Next, add the pistachios and the coriander and toast for a few minutes more. Next come the sesame seeds, peppercorns, and orange peel. Toast those for one minute more, then remove the skillet from the heat, mix in the dried cilantro, and add a few pinches of salt.
  2. Let cool, then crush in a mortar and pestle or pulse in a food processor. Stop when its a dry crumble (before it becomes a paste).

More Great Recipes: Condiments

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