Dukkah (Toasted Nuts and Seeds with Cumin)
 
 
This Egyptian condiment is the perfect topping for soups, salads, eggs, and more!
Yield: 2 cups
Ingredients
  • 1 cup pistachios
  • ½ cup sesame seeds
  • ¼ cup coriander seeds
  • ¼ cup cumin seeds
  • a few pinches of dried thyme
  • a few pinches of dried oregano
  • sea salt
  • freshly ground black pepper
Instructions
  1. Heat the oven to 350.
  2. Spread the pistachios, sesame seeds, coriander seeds, and cumin seeds in a baking pan. Toast until fragrant, about 8 minutes. Let cool for a few minutes.
  3. Transfer the nuts and seeds, thyme oregano, and ¾ tsp salt to a food processor. Pulse until roughly ground but still crunchy. Season with pepper.
Notes
Adapted from Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes
Nutrition Information
Serving size: 1 tbsp
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/12/carrot-soup-with-tangled-collard-greens-and-dukkah.html