Preparation

Heat a skillet (cast iron if possible) over medium heat. Add the hazelnuts and toast for 5–6 minutes, stirring frequently. You want to have a slight nutty and sweet hazelnut aroma. Be careful not to burn them.

Remove hazelnuts from skillet and transfer to a plate to cool. Return skillet to stove and add the sesame, coriander, cumin, fennel, and peppercorns. Toast for 3-4 minutes or until fragrant. Again, stir frequently and avoid any burning aromas. Remove from heat, transfer to a separate plate and allow to cool. While seeds are cooling, remove any loose skins from the toasted hazelnuts. My method: place hazelnuts in a cloth produce bag or a soft towel, rub against hazelnuts. Don’t worry if some skins remain and some peel off. We just don’t want loose skins.

When nuts and seeds are cool, place in a mortar and pestle along with sea salt and grind until combined and broken. Dukkah is not meant to be a fine powder but rather a textured, slightly chunky spice mix. A few larger pieces are okay. But be sure to break seeds down enough to release their flavors.

Notes: If you have a tree nut allergy, the hazelnuts in the dukkah can easily be swapped out for other nuts you prefer like: pistachios, almonds, cashews, pine nuts, sunflower seeds or pumpkin seeds.

SERVING SUGGESTIONS:

This delicious mixture is most commonly and traditionally eaten on bread that has been dipped in olive oil and then dunked in dukkah. Make Roasted Carrots with Dukkah and Tahini Yogurt, and Ricotta Bruschetta.  It can also be used to make a crust on chicken, pork, or fish, sprinkled on dips (check out my beet and tahini dip), hummus, baba ganoush, mixed into salad dressings, sprinkled on yogurt, added to roasted vegetables, or sprinkled on eggs or avocado.