Dukkah (topping) with baby pistachios and apricot kernels

"Dukkah" means to crush or bump in Arabic - and that's exactly what you're doing here: Nuts and seeds are chopped into a delicious, spicy sprinkle. This variation combines pistachios, apricot kernels, cardamom and rose petals, for a mix that's both sweet and warm. Use it as a topping on salads, sprinkle over labneh, on grilled vegetables, or dip a piece of warm bread in olive oil and then into the dukkah.

If you stir in honey, you get a sweet and spicy topping that tastes great with yogurt and fresh citrus, or with soft cheese and crispy crispbread.

This recipe was created by Vilda Gonzalez for Ziba Foods - the original recipe can be found here: https://zibafoods.com/vildas-pistachio-and-apricot-kernel-dukkah-two-ways/

Ingredients:

• 140 g roasted and salted apricot kernels , finely chopped

• 140 g roasted and salted baby pistachios , finely chopped

• 15 g coriander seeds, roasted ( ¼ cup)

• 2 tablespoons fennel seeds, toasted

• 3 tablespoons Aleppo pepper (also known as pul biber chili)

• 2 large teaspoons dried rose petals

• ¾ tsp ground cardamom

• 1 teaspoon fine sea salt

Procedure:

• Then crush the roasted coriander and fennel seeds in a mortar together with the dried rose petals - it should be coarse, not completely powdery.
• Chop the roasted baby pistachios and apricot kernels with a knife or in a food processor, they may have a little texture.
• Mix the crushed spices with the chopped nuts, Aleppo pepper, ground cardamom and salt. Taste - the mixture should be aromatic and well-balanced with both heat and fragrance, without being too strong.
• Store in an airtight container at room temperature, or in the refrigerator for longer shelf life.

Tip: Combine the dukkah with honey to create a sticky and sweet topping!