NPR News

Dukkah

NPR

Published November 16, 2010 at 12:23 PM EST

Dukkah can be sprinkled on flatbread before baking, or dipped into with bread or vegetables, among other uses.

This Middle Eastern crushed nuts and spice mixture is quite versatile. Try dipping bread or cut vegetables into olive oil and then the dukkah on an appetizer plate. Sprinkle it on salads, meats or on top of flatbread before baking. Slip it under the skin of a chicken before roasting. This recipe comes from Nuts in the Kitchen (William Morrow 2010) by Susan Herrmann Loomis, who adapted it from the Oregon Dukkah company.

Makes 1 1/2 cups

1/2 cup sesame seeds

3 tablespoons coriander seeds

3 tablespoons cumin seeds

3/4 cup hazelnuts, toasted and skinned

1 1/2 teaspoons fine sea salt

1 tablespoon coarsely ground black pepper

1 teaspoon hot or mild paprika

Preheat the oven to 350 degrees. Place the sesame seeds in a pan and roast until they begin to smell toasty, about 8 minutes. Check them often, as they have a tendency to toast very suddenly. Remove from the oven and cool.

Place coriander seeds in a small skillet over medium heat and saute just until they begin to smell fragrant, about 1 minute. Remove from the heat. Repeat with the cumin seeds.

Place the hazelnuts, sesame seeds and salt in a food processor and pulse until the nuts are coarsely chopped. Add the coriander and cumin seeds, pepper and paprika and process until the mixture is finely ground. Be careful not to overprocess so the nuts don't become oily. Taste for seasoning -- you may want to add more salt. Transfer to a serving bowl and serve immediately or store in an airtight container in a cool, dark spot for up to 2 weeks, or indefinitely in the freezer.