Dukka
"Jody Adams of Rialto in Cambridge, MA, stocks her kitchen with this intensely flavored Egyptian blend of toasted nuts and seeds, traditionally eaten on bread dipped into olive oil. "I like to sprinkle it on salads and stir it into yogurt," she says...."
INGREDIENTS
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1/4 cup raw pistachios
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1/4 cup raw cashews
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1/4 cup blanched almonds
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1/4 cup blanched hazelnuts
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1/4 cup coriander seeds
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1/4 cup unsweetened shredded coconut
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1 1/2 tablespoons cumin seeds
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1/4 cup sesame seeds
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1/4 teaspoon kosher salt
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1/8 teaspoon freshly ground pepper
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