Makes 1¾ cups
Active Time: 15 minutes
Total Time: 25 minutes
Dukkah is an Egyptian spice blend made from nuts and seeds. The base is often hazelnuts, but the variety of seeds and spices varies from cook to cook. It’s a burst of flavor and crunch sprinkled on flatbread, plant-based yogurt, and vegetables. It also makes a terrific dip when mixed with some high-quality olive oil.
¾ cup sunflower seeds
⅓ cup peeled hazelnuts
¼ cup white sesame seeds
1 tablespoon fennel seeds
2 teaspoons cumin seeds
½ teaspoon freshly ground black pepper
¼ teaspoon sambhar masala (see note below)
1 teaspoon vegetable bouillon powder or ½ cube, mashed with a fork
Preheat the oven to 350˚F.
Combine all of the ingredients and spread in a skillet or on a baking sheet. Roast until golden brown and fragrant, about 10 minutes.
Remove from the oven, transfer to a large plate, and let cool completely.
Pulse in a food processor until it resembles a gremolata or crumble, not too fine.
Transfer to a serving bowl or storage container. Store at room temperature for up to 1 week.
Note on sambhar (or sambar) masala: This ground spice mix of Southern India is traditionally used to flavor its namesake stew, sambhar. Although the blend varies from household to household, curry leaves, dal (split pulses), coriander seeds, cumin seeds, and some chile for heat are the most consistent ingredients.