Name: Pistachio Dukkah
Total time: PLACEHOLDER
Cuisine: Middle Eastern
Ingredients: 1 1/2 tablespoons sesame seeds , toasted; 1 1/2 teaspoons coriander seed , toasted; 3/4 teaspoon cumin seeds , toasted; 1/2 teaspoon fennel seeds , toasted; 2 tablespoons shelled pistachios , toasted and chopped fine; 1/2 teaspoon salt; 1/2 teaspoon pepper

Why This Recipe Works

Dukkah (pronounced “dook-kah”) is an Egyptian spice blend featuring a robust and crunchy mix of toasted nuts, seeds, freshly ground spices, and sometimes legumes that's traditionally eaten on bread dipped in olive oil, often as an afternoon snack doled out by street vendors. The name is derived from the Arabic word for “pound,” a nod to how the mixture is pounded to a coarse grind in a mortar and pestle after toasting. (These days, many cooks crush the blend in a food processor.) The composition varies widely, but cumin, coriander, and sesame seeds are commonly included. We also added pistachios for their subtle sweetness and creamy-smooth texture; piney, anisey fennel seeds; and nutty roasted chickpeas that we cooked in a 400-degree oven until they were browned and crisp. Liberal amounts of salt and pepper amplified the mixture's warm, savory flavors.

Before You Begin

The uses for our dukkah are boundless: Try it sprinkled over hummus, roasted vegetables, salads, or popcorn or stirred into yogurt or olive oil as a dip. For a nut-free version, substitute unsalted sunflower seeds for the pistachios.

Instructions

Process sesame seeds in spice grinder or mortar and pestle until coarsely ground; transfer to bowl. Process coriander seeds, cumin seeds, and fennel seeds in now-empty grinder until finely ground. Transfer to bowl with sesame seeds. Stir pistachios, salt, and pepper into sesame mixture until combined. (Dukkah can be refrigerated for up to 1 month.)