If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Most dukkah blends start with hazelnuts; I'm not crazy about them, so I usually substitute some other nut or even pumpkin seeds. Walnuts work beautifully! I recently served these chips at a large party where they were devoured in a flash. Enjoy! ;o) —AntoniaJames
Serves 4 - 6, depending on what else you're serving
- 6 pita breads -- I like to use some whole wheat and some regular
- Olive oil for brushing -- 3 - 4 tablespoons
- 1 cup organic walnut halves
- 3 tablespoons sesame seeds
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- Freshly ground black pepper
- Ground allspice -- a couple healthy dashes
- Flaky sea salt
- Heat oven to 425 degrees. Coarsely chop the walnut halves and put them in the oven on a large baking sheet, to roast while the oven is heating. Check after 5 minutes, giving them a good stir. Roast for another 2 - 4 minutes, or until lightly browned and fragrant. Check frequently, lest they burn. Don't turn off the oven after you remove the nuts, if you plan to toast your pita chips now. (Move your top rack down to the upper third of the oven.)
- In a small heavy skillet on the stove, lightly toast the cumin and coriander seeds until they just start to darken a bit, shaking the pan frequently. As soon as they are are fragrant, remove from the skillet. Let cool for about 5 minutes. Toast the sesame seeds in the hot skillet for 3 - 4 minutes over medium heat, shaking frequently and removing right away. (The spices and sesame seeds will continue to cook and burn if you leave them in the skillet.)
- Once cool, buzz the coriander and cumin in a spice grinder until fairly finely ground. Add the sesame seeds and pulse 2 -3 times quickly. Pour into a bowl. Grind a fair bit of pepper over the spices -- 8 - 10 hefty turns of your grinder, or more to taste. Sprinkle on a few healthy dashes of allspice and a pinch of sea salt. Stir well.
- Finely chop the toasted walnuts. Add to the spice and seed mixture and toss well.
- Using a sharp knife with a thin, long blade (my boning knife works well for this), slit the pitas in half, separating the top from the bottom. Brush olive oil over each half and cut each into 8 wedges.
- Lay the wedges, rough side up, on one or more large baking sheet. Sprinkle a generous pinch of the walnut dukkah on each. Bake for 10 minutes, or until lightly browned on the edges.
- Enjoy!! ;o)
- You may have more dukkah than you need. It's marvelous sprinkled on hummus, or on scrambled or hard boiled eggs.
- This recipe was entered in the contest for Your Best Recipe with Walnuts
Go Greek (Yogurt)
The secret to lighter, tangier whipped cream
Yogurt whipped cream: your new go-to.
Bagel and lox, in a salad.
Savor the season.
Churn with confidence.
A board to go nuts over.