Dukkah is typically served with bread and olive oil for dipping, but don’t limit yourself here. Sprinkle it on veggies, roasted potatoes or eggs.
1/4cupraw whole almonds
2tablespoonsraw sesame seeds
1teaspoonfreshly ground black pepper
1/2teaspoonflaky sea salt
Place a small, heavy pan (I use a cast iron one) on the stove over medium high heat and warm it for a few minutes. Add the almonds and stir them for a few minutes until they are toasted and fragrant. Pour them onto a cutting board and add the sesame seeds to the pan. Stir the seeds for a minute or two, until they start browning. Quickly pour them into a mortar. Repeat the toasting with the cumin and coriander seeds.
Grind the seeds together with a pestle. Finely chop the almonds and add them to the mixture and along with the pepper and salt. Grind a few more times to mix. Store the dukkah mix in a covered jar and sprinkle liberally.
Don't have a mortar & pestle? You can use a spice grinder instead.