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Dukka is an Egyptian blend of nuts and spices that’s traditionally served as a bread “dip” with olive oil. You can also dust it over tofu steaks or add it to steamed greens.
1. Preheat oven to 375°F. Spread hazelnuts and pistachios on baking sheet, keeping separate. Roast 5 minutes. Transfer pistachios to bowl, and continue roasting hazelnuts 2 minutes more, or until nuts are golden. Transfer hazelnuts to clean towel. Cool 5 minutes, then rub skins off with towel.
2. Toast sesame seeds in skillet over medium-low heat 1 to 2 minutes, or until light brown, shaking pan constantly. Set aside 1 Tbs. sesame seeds. Repeat with coriander seeds, then cumin seeds, toasting each until just fragrant. Toss nuts and seeds together, and cool.
3. Coarsely grind spice-nut mixture 1/4 cup at a time in spice mill or coffee grinder until lightly crushed. Add remaining 1 Tbs. sesame seeds, and season with salt and pepper, if desired.
- Serving Size Makes 1 1/2 cups
- Calories 139
- Carbohydrate Content 7 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 4 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 6 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g