Hazelnut Dukkah With Fennel Seeds and Mint or Thyme

Name: Hazelnut Dukkah With Fennel Seeds and Mint or Thyme
Yield: 1 cup
Ingredients: ½ cup toasted skinned hazelnuts or almonds, finely chopped or crushed (place them in a plastic bag or pastry bag and roll over them or pound them gently with a rolling pin); ¼ cup lightly toasted sesame seeds; 1 tablespoon cumin seeds; 2 teaspoons fennel seeds; 1 tablespoon dried mint or thyme; 2 teaspoons ground sumac; ½ to ¾ teaspoon kosher salt or coarse sea salt (or to taste); ¼ teaspoon freshly ground black pepper; 1 to 2 teaspoons nigella seeds (optional)

By Martha Rose Shulman

Published May 2, 2013

Andrew Scrivani for The New York Times

Media 1 of 1

Total Time: 10 minutes
Rating: 4(23)
Comments: Read comments

Some versions of dukkah, like this one, are herbal as well as spicy.

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Ingredients

Yield:About 1 cup

½ cup toasted skinned hazelnuts or almonds, finely chopped or crushed (place them in a plastic bag or pastry bag and roll over them or pound them gently with a rolling pin)
¼ cup lightly toasted sesame seeds
1 tablespoon cumin seeds
2 teaspoons fennel seeds
1 tablespoon dried mint or thyme
2 teaspoons ground sumac
½ to ¾ teaspoon kosher salt or coarse sea salt (or to taste)
¼ teaspoon freshly ground black pepper
1 to 2 teaspoons nigella seeds (optional)

Ingredient Substitution Guide

Preparation

Step 1
Lightly toast the sesame seeds in a dry skillet over medium heat. Remove from the heat and add to the bowl with the hazelnuts or almonds. Toast the cumin seeds in the dry skillet just until fragrant and immediately transfer to a spice mill and allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the remaining ingredients and mix together.