Seed + Spice
I use this Middle Eastern spice and seed blend to add crunch and dimension to creamy soups. It’s also delicious on hearty roasted vegetables, proteins, yogurt… just about anything!
Makes 3/4 cup
In a small skillet over medium heat, toast the pistachios or hazelnuts for 2 minutes, until warm. Add the sesame seeds, coriander seeds, and cumin seeds. Continue to toast for 2 to 4 minutes, or until the seeds are fragrant. Transfer the mixture to a mini food processor, along with the peppercorns and salt. Pulse until the pistachios are coarsely chopped. The dukkah can be used immediately or stored in an airtight container in a cool place for up to 1 week.