HANDS-ON TIME
20 MIN
TOTAL TIME
30 MIN
Makes 1½ cups
Dukka, which gets its name from the Arabic for “to pound,” is made of spices, seeds, and nuts ground into a distinctive, aromatic condiment traditionally served with bread and olive oil. I became infatuated with it when a friend brought back a little container from Egypt. I’d had dukka before, but that batch was so flavorful that I couldn’t stop thinking about new ways to use it. Sure, I sprinkled it all over olive oil–soaked bread, but then I got the genius idea to shower it over pasta, and then my homemade gnudi. To get started, try it on ricotta toast with a drizzle of honey . . . yum!
In a large skillet, toast the coriander, cumin, sesame, and caraway seeds over medium heat, shaking the pan, until fragrant and the sesame seeds are golden, 5 to 7 minutes. Transfer the seed mixture to a plate to cool.
Transfer the seed mixture to a food processor and pulse until finely crushed. Add the pistachios and almonds and pulse until the nuts are finely ground. Transfer to a jar or other container with a lid. Stir in the cayenne and season the dukka generously with salt and black pepper.
DO IT AHEAD The dukka can be stored in an airtight container at room temperature for up to 1 month.