Makes 3 1/2 cups

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1 cup whole hazelnuts

1 cup pistachio meats

1 cup white sesame seeds

2 tablespoons ground coriander

2 tablespoons ground cumin

2 tablespoons fine sea salt

2 teaspoons ground black pepper

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1. Preheat the oven to 325 degrees. Spread hazelnuts on a baking pan and toast until light brown, about 12 minutes. If the hazelnuts have their skins on, cool them to room temperature and remove the skins by placing the nuts in a clean towel, gathering the corners to make a kind of bag, and then rubbing off the skin. Pour off the nuts and discard the skins. (It's fine if a few pieces of skin remain.)

2. Spread sesame seeds on a baking pan and toast until light brown. Cool to room temperature.

3. Chop cooled hazelnuts and pistachios to small chunks with a knife or in a food processor. Combine nuts, sesame seeds, and remaining ingredients.

4. Use as a crunchy coating for chicken and fish fillets before roasting, sprinkle over a green salad or hummus, or add to Greek yogurt drizzled with olive oil. Store leftover dukkah, tightly covered, in the refrigerator or freezer.

- The Magic of Spice Blends by Aliza Green

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