Dukkah

  With the holidays fast apporaching, it’s time to start posting some great DIY ideas for holiday gifts and entertaining. Dukkah is one of my personal favorites. Delicious and very versitaile, dukkah tops the list. A web search brought me to The Lonely Radish blogspot where there were lots of great ideas of  ways to use dukkah.  For some other inspired blogs about dukkah, I recommend this one from The Kitchn and this one from The New York Times has more creative ideas of what to do with your finished dukkah. One of the more creative ideas I saw came from Ana Sortun who adds a hint of coconut to her dukkah and serves it a top of a carrot puree as an appetizer. Sounds perfect for a Thanksgiving nibble.

Dukkah

Ingredients:

3 1/3 tbsp hazelnuts

4 tbsp pistachio nuts

10 tbsp white sesame seeds

5 tbsp ground coriander seeds

2 1/2 tbsp ground cumin seeds

1 tsp salt, more or less to taste

1/2 tsp ground black pepper

Preparation:    
Roast the hazelnuts and pistachio nuts then chop them into small dices in a food processor. Toast the sesame seeds in a dry pan until golden brown. The coriander and cumin seeds may be roasted whole and then ground, however I find the flavor is lighter when plain ground coriander and cumin are used. Blend all the ingredients together and store in an airtight container.