Description
A pistachio-take on the traditional Egyptian nut and spice mix. Serve dukkah on meat, veggies, dips, and more!
Ingredients
- ½ cup raw shelled pistachios (about 70g)
- 2 tablespoons coriander seeds
- 2 teaspoons cumin seeds
- 1 ½ tablespoons black or white sesame seeds
- 1 teaspoon dried oregano
- 1 teaspoon ground sumac
- ½ teaspoon kosher or flaky sea salt
Instructions
Heat oven to 350ºF (176ºC) with rack set in middle position. Arrange pistachios in a single layer on baking sheet. Toast until fragrant and starting to brown, 6–8 minutes. Transfer toasted pistachios to a mini food processor and let cool.
Add coriander seeds, cumin seeds and sesame seeds to now empty baking sheet. Toast until fragrant and starting to brown, 5–8 minutes. Transfer toasted spices to food processor and let cool completely.
Pulse nuts and spices until coarsely chopped, about 10 pulses. Add oregano, sumac and salt and pulse just to combine, about 5 pulses.
Notes
Store in an airtight container at room temperature for up to 1 month. For longer storage, store in the refrigerator or freezer for a few months.
If you don’t have a mini food processor, you can also use a mortar and pestle.
Keywords: dukkah, dukka, duqqa, pistachio dukkah
