Hazelnut-Nigella Dukkah
By America's Test KitchenPublished on December 16, 2020
Time
30 minutes
Yield
Makes about ½ cup
Ingredients
1 teaspoon fennel seeds, toasted1 teaspoons coriander seeds, toasted1½ tablespoons raw sunflower seeds, toasted1 tablespoon sesame seeds, toasted1½ teaspoons nigella seeds 3 tablespoons hazelnuts, toasted, skinned, and chopped fine1½ teaspoons paprika ½ teaspoon flake sea salt, such as Maldon
Before You Begin
You can find nigella seeds at spice shops and specialty markets.
Instructions
- Process fennel seeds and coriander seeds in spice grinder until finely ground, about 30 seconds. Add sunflower seeds, sesame seeds, and nigella seeds and pulse until coarsely ground, about 4 pulses; transfer to small bowl. Stir in hazelnuts, paprika, and salt. (Dukkah can be refrigerated for up to 3 months.)
Time
30 minutesYield
Makes about ½ cupIngredients
1 teaspoon fennel seeds, toasted
1 teaspoons coriander seeds, toasted
1½ tablespoons raw sunflower seeds, toasted
1 tablespoon sesame seeds, toasted
1½ teaspoons nigella seeds
3 tablespoons hazelnuts, toasted, skinned, and chopped fine
1½ teaspoons paprika
½ teaspoon flake sea salt, such as Maldon
Ingredients
1 teaspoon fennel seeds, toasted
1 teaspoons coriander seeds, toasted
1½ tablespoons raw sunflower seeds, toasted
1 tablespoon sesame seeds, toasted
1½ teaspoons nigella seeds
3 tablespoons hazelnuts, toasted, skinned, and chopped fine
1½ teaspoons paprika
½ teaspoon flake sea salt, such as Maldon
Ingredients
1 teaspoon fennel seeds, toasted
1 teaspoons coriander seeds, toasted
1½ tablespoons raw sunflower seeds, toasted
1 tablespoon sesame seeds, toasted
1½ teaspoons nigella seeds
3 tablespoons hazelnuts, toasted, skinned, and chopped fine
1½ teaspoons paprika
½ teaspoon flake sea salt, such as Maldon
Why This Recipe Works
This dukkah is a bit warmer from the hazelnuts and more intense from the nigella seeds than the sweeter pistachio dukkah. Use it when you want more aggressive flavor.
Before You Begin
You can find nigella seeds at spice shops and specialty markets.
Instructions
- Process fennel seeds and coriander seeds in spice grinder until finely ground, about 30 seconds. Add sunflower seeds, sesame seeds, and nigella seeds and pulse until coarsely ground, about 4 pulses; transfer to small bowl. Stir in hazelnuts, paprika, and salt. (Dukkah can be refrigerated for up to 3 months.)
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