2 ⅔ cups blanched, unsalted, skinned peanuts
1 cup sesame seeds
1 ¾ cups coriander seeds
½ cup cumin seeds
1 teaspoon sea salt
½ 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. Alternatively, 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.
Recipe adapted from Claudia Roden by The Peanut Institute.