|1||cup sesame seeds|
|1 3/4||cups coriander seeds|
|2 2/3||cups blanched, skinned peanuts|
|1/2||cup cumin seed|
|1||teaspoon sea salt|
|1/2||teaspoon ground black pepper|
- Preheat the oven to 350°F. Put each variety of seed and nut on a separate tray or a shallow dish and roast them all for 10 to 20 minutes, until they just begin to color and give off a slight aroma. As they each take different times, you must keep an eye on them so that they do not become too brown; take each out as it is ready. Alternately toast them in a large frying pan, stirring constantly.
- Put the nuts and the seeds together in the food processor with the salt and pepper and grind them until they are finely crushed, but not pulverized. Be careful not to over blend, or the oil from the too finely ground seeds and nuts will form a paste. Dukkah should be a crushed dry mixture, not a paste. Taste and add salt if needed.
To enjoy this delicious dry sauce, dip a piece of bread into olive oil and then into the dukkah. You can also use as a seasoning for roasted vegetables or as a crust on roasted meats like lamb.
Adapted from Claudia Rodin