Put the cooled nuts in a food processor, spice mill or coffee grinder and pulse or grind until coarse. (Do not grind so long that the nuts become a paste.) Place the ground nuts in a large bowl.
Next, grind the coriander and cumin and add them to the bowl. Add the remaining ingredients and mix well.
Keep in a sealed jar and refrigerate until ready for use. (Dukka will keep for up to 1 month.)
2/3 cup unsalted hazelnuts or almonds (or a combination of both), toasted and allowed to cool
3 Tbsp. coriander seeds, toasted and allowed to cool
2 Tbsp. cumin seeds, toasted and allowed to cool
½ cup sesame seeds, toasted and allowed to cool
2 Tbsp. freshly ground black pepper
2 tsp. crushed red pepper flakes
1 tsp. kosher salt
3 Tbsp. coriander seeds, toasted and allowed to cool
2 Tbsp. cumin seeds, toasted and allowed to cool
½ cup sesame seeds, toasted and allowed to cool
2 Tbsp. freshly ground black pepper
2 tsp. crushed red pepper flakes
1 tsp. kosher salt
This article appears in December 2011.