This Crunchy Dukkah Makes Everything Taste Better

By The Lebanese Plate · 15 min

Ingredients

Instructions

1. Toast the pistachios, hazelnuts and almonds in a dry pan over medium-high heat, one type at a time, for a few minutes until golden and fragrant. Set each aside to cool.
2. In the same pan, toast the sesame and fennel seeds until lightly browned, then remove from the heat at once to prevent burning.
3. Crush the fennel seeds in a mortar and pestle, then mix in the salt, cumin and ground coriander.
4. Add the toasted nuts one type at a time and lightly crush until coarse and crumbly.
5. Using a food processor is an option, but pulse in short bursts so it does not turn into a paste.
6. Transfer to an airtight jar and store in a cool, dry place for up to 3 weeks.

Summarized from The Lebanese Plate's video. Watch it for the details.

More recipes with

AlmondPistachioHazelnut