DUKKAH SPICE MIX
Serves: 2 cups
 
INGREDIENTS
  • 1 cup macadamia nuts
  • ½ cup pistachios
  • ½ cup cashews
  • ⅓ cup pepitas
  • 1-2 tablespoons white sesame seeds
  • 1 tablespoon whole coriander seeds
  • ½ tablespoon whole cumin
  • ½ tablespoon whole fennel
  • A few large pinches flaky sea salt (like Maldon)
  • ½ tablespoon sugar
  • 1 teaspoon sweet paprika
INSTRUCTIONS
  1. In a small dry pan, gently toast the macadamia nuts for a few minutes until slightly golden. Next add the pistachios, cashews and toast for a few more minutes. Finally, add the pepitas and sesame seeds and toast it for a minute more. Remove the nuts and seeds from the pan and keep aside to cool down.
  2. Next, dry toast the spices (coriander seeds, cumin, and fennel) until fragrant. Mix it with the nuts and seeds mixture.
  3. Let the mix cool down, and add in the sea salt, sugar, and paprika. You can also include additional spices and herbs like black pepper, dried cilantro, thyme, or sumac.
  4. Pound the mixture in a mortar and pestle; or give it a quick pulse in a food processor, stopping when the mixture is a coarse dry crumble.
  5. Store in the refrigerator in an airtight container for upto 3 weeks.
Recipe by Sprig & Vine at http://sprigandvine.in/dukkah-spice-mix/