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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!
Athena Calderone, Cook Beautiful
Makes 3/4 cup
3/4 cup unsalted pistachios or hazelnuts
1/4 cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 teaspoon whole black peppercorns
1 teaspoon kosher salt
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.