Dukkah

My mother in law discovered dukkah ages ago and has given me some but I have never made it. Traditionally it is served alongside olive oil as a dip. This is an exquisite recipe from Nom Nom Paleo cookbook. I use it on meats and vegetables before and after grilling and on salads. It is a great condiment to add to your kitchen!
Dukkah
1/3 c. hazelnuts (it is a labor of love to skin but worth it)
1/4 c. coriander seeds
2 T. cumin seeds
1/3 c. raw sesame seeds
1/4 c. shelled, roasted pistachios (I used non salted and shelled them)
Preheat to 350 degrees with the rack in the middle position. Spread hazelnuts on a foil or parchment lined baking sheet and roast for 10-15 minutes, until golden and fragrant and the skins have split. Cool 5 minutes. Use a towel to rub off the papery hazelnut skins. Toast each of the seeds separately on low heat in a skillet, about one minute or until fragrant. Toast the sesame seeds until lightly brown and reserve 1 T. Add cooled hazelnuts and pistachios to the bowl of toasted seeds. Cool slightly and grind in small batches in a clean spice grinder. Mix in reserved whole sesame seeds. Will keep covered in the refrigerator for a few months!

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