Dukkah Spice Blend

An aromatic Egyptian spice blend perfect for adding depth to toast and other dishes.

Instructions

1. 1.

   Preheat oven to 350°F (175°C) or use a dry skillet. Spread hazelnuts on a baking sheet and toast for 8-10 minutes, or toast in a dry skillet over medium heat, stirring frequently, until fragrant and skins start to loosen.

2. 2.

   While still warm, transfer hazelnuts to a clean kitchen towel. Rub vigorously to remove as much of the papery skins as possible. Discard skins. Let the peeled hazelnuts cool completely.

3. 3.

   In a dry skillet over medium-low heat, add the sesame seeds. Toast, stirring constantly, for 3-5 minutes until golden brown and fragrant. Transfer to a plate to cool.

4. 4.

   In the same dry skillet, add the coriander seeds, cumin seeds, and black peppercorns. Toast over medium-low heat, stirring constantly, for 3-4 minutes until very fragrant. Be careful not to burn them. Transfer to the same plate with the sesame seeds to cool completely.

5. 5.

   Once all ingredients are completely cool, combine the toasted hazelnuts, sesame seeds, coriander seeds, cumin seeds, black peppercorns, and sea salt in a food processor or a spice grinder.

6. 6.

   Pulse in short bursts until the mixture is coarsely ground. The texture should be sandy with some larger pieces of nuts and seeds, not a fine powder. Be careful not to over-process, or it will turn into a paste due to the oils from the nuts and seeds.

7. 7.

   Transfer the Dukkah Spice Blend to an airtight container.