Dukkah Egyptian Nutspice Recipes

Steps:

• Toast the nuts and seeds (EXCEPT THE SESAME SEEDS) in a cast iron skillet until you get the aroma...don't burn....let cool.
• In a food processor, lightly process the seeds, nuts and salt, mint, sugar and red pepper. It should resemble a corse grind.
• Let cool and store in an airtight container.
• Mix a tablespoon or two of this with some good quality olive oil and dip with some artisan bread. This is also an excellent topping to grill halibut or add to any dish.

Steps:

• In a heavy frying pan over medium-high heat, toast the chickpea flour, stirring constantly or shaking the pan, just until it begins to smell toasty and darken slightly. Transfer immediately to a bowl.
• Finely chop the peanuts and add to the bowl with the chickpea flour.
• One at a time, heat the coriander seeds, caraway seeds, dill seeds and sesame seeds in a small skillet over medium-high heat, shaking the pan or stirring constantly, just until each is fragrant and beginning to smell toasty. Remove from the pan and allow to cool completely.
• Working in batches, combine the coriander seeds, caraway seeds and dill seeds in a spice mill and grind to a powder. Transfer to the bowl with the chickpea flour and stir in the sesame seeds, salt, cayenne and sumac.