Dry Mixes in a Jar... Dukkah: An Egyptian Nut and Spice Blend

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Dukkah: An Egyptian Nut and Spice Blend

Found on blogher

Makes about 2 1/4 cups.

1/2 cup sesame seeds, lightly toasted 

1/2 cup coriander seeds, lightly toasted 

1 cup mixed hazelnuts and almonds, toasted 

1/4 cup cumin seeds, toasted 

1/2 teaspoon dried thyme 

1 teaspoon Kosher or sea salt 

Freshly ground black pepper to taste 

Toast sesame seeds, coriander seeds, hazelnuts or almonds, and cumin seeds individually in a dry skillet. Allow to cool. Grind the toasted seeds and nuts individually in a spice/coffee grinder. Be careful not to over mix as they will become pasty. Place in a bowl and mix well, adding the salt and pepper. Store in a glass container for about a month.

Variations

There are many ingredients that could be added to this recipe, some traditional, some not. Experiment and let your taste preferences guide you. Just remember, look for a balance. The ingredients are flexible, but no one flavor should dominate. 

Miscellaneous Additions: 

Paprika 

Ground Sumac 

Za'atar 

Smoked Spanish Paprika 

Turmeric 

Curry powder or Garam Masala 

Moroccan Ras al Hanout 

Cashews 

Pistachios 

Macadamia nuts 

Sunflower seeds 

Pumpkin seeds 

Poppy seeds 

Caraway seeds 

Grated orange or lemon zest 

Dried coconut and cinnamon (a sweet blend for a fruit salad perhaps)