Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Hazelnut Dukkah Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2022 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Total Time: 10 mins Yield: Makes about 1/4 cup Dukkah is a Middle Eastern and Egyptian mixture of warm spices, crushed nuts, and seeds that's been around for centuries. Use it to coat fish, chicken, or meat before cooking, use it as a topping for crudités like the sliced jicama pictured here, or dip bread in it after a dunk in olive oil. Ingredients ¼ cup toasted hazelnuts ¼ teaspoon whole toasted cumin seeds ½ teaspoon whole toasted coriander seeds ½ teaspoon sumac Pinch ground cinnamon Pinch kosher salt Directions Combine all ingredients in a mortar and pestle and coarsely crush (or roughly chop it all with a knife). Rate it Print