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;” 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.
You can serve dukkah as a simple appetizer with olive oil and bread. I love to sprinkle mine onto Greek yogurt and have used it as a dip for roasted cauliflower. Toss dukkah with roasted vegetables, or use it to crust meat or fish. Store it in a cool, dry place and keep it on hand for quick, flavorful meals.
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.
Let the mixture cool, then crush it in a mortar and pestle or pulse it in a food processor. Instead of letting the mixture turn into a paste, stop mixing when it’s still a dry crumble.