Ingredients
Directions
Heat a stovetop pan on medium heat.
Add the almonds and pecans and toast on low to medium heat for 3 minutes, tossing frequently so they don’t burn.
Add the sesame, coriander, and cumin seeds. Toast everything for an additional 2 minutes, tossing again, as above.
Transfer nuts and seeds to a medium-size bowl.
Using a mortar and pestle crush the seeds and nuts until combined well. Alternatively, you could use a small grinder (much easier if you have a grinder!).
Transfer to a small bowl and mix in the ginger and salt, if using.
Store in an airtight container for use on everything!
Chef's Notes
Substitutions
Try any nuts you have on hand—pistachios, hazelnuts, and walnuts would all be delicious.
You could also use fennel seed in addition to the other seeds or in place of one of them.
Uses for Dukkah
Add to stir-fries.
Sprinkle on top of salads.
Add on top of soups (it’s delicious on the Apple Spiced Carrot Ginger Soup!).
Sprinkle on top of tacos, a tofu scramble, or in wraps.
Ingredients
Directions
Heat a stovetop pan on medium heat.
Add the almonds and pecans and toast on low to medium heat for 3 minutes, tossing frequently so they don’t burn.
Add the sesame, coriander, and cumin seeds. Toast everything for an additional 2 minutes, tossing again, as above.
Transfer nuts and seeds to a medium-size bowl.
Using a mortar and pestle crush the seeds and nuts until combined well. Alternatively, you could use a small grinder (much easier if you have a grinder!).
Transfer to a small bowl and mix in the ginger and salt, if using.
Store in an airtight container for use on everything!
