Dukkah is an interesting and crunchy Egyptian seasoning. Typically this is eaten with bread and olive oil but it's also delicious on sandwiches, chicken, and sprinkled on top of a salad. Esp that last one, romaine, feta, red onions, cucumbers, olive oil, and dukkah? MMMMMmmmm...

I'm gonna get real here for a second, I don't usually bother with expensive salts. Like....ever. If it calls for sea salt or flaky salt I use my regular table salt and call it good, except in the case of pretzels and kosher salt. But this is one place I made an exception, and even then it's not strictly necessary. Because the spice is eaten as is and not cooked in to something where the texture changes I liked the flaky salt here.

2 Tbsp. Pepitas
1/4 c. Walnuts
2 Tbsp. Hazelnuts
2 Tbsp. Sesame Seeds
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1 tsp. flaky salt
1/8 tsp. black peppercorns
1/2 tsp. hot paprika
1/2 tsp. aleppo pepper

Olive oil and crusty bread

Heat the pumpkin seeds, walnuts, hazelnuts, coriander seeds, and cumin seeds in a dry pan and heat, stirring, until fragrant. 

Add the contents of the pan, along with the peppercorns, hot paprika, and aleppo, to a food processor and pulse until coarsely ground.  

Add the flaky salt and sesame seeds and stir to combine. 

Serve with crusty bread and olive oil for dipping. 


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