Ingredients

1 RawSpiceBar’s Dukkah Spices

1 ounce / 30 grams skinned hazelnuts or raw unpeeled almonds

1 ounce / 30 grams shelled pistachios, unsalted

1/4 cup / 35 grams natural sesame seeds

1 tablespoon / 5 grams coriander seeds

1 1/8 teaspoons / 4 grams anise seeds

1 teaspoon / 2 grams cumin seeds

3/4 teaspoon / 2 grams black peppercorns

1/2 teaspoon / 3 grams flaked sea salt

4 pieces matzoh (each about a 6 x 7-inch / 15 x 17-cm rectangle)

1 1/2 tablespoons / 22.5 ml extra-virgin olive oil, at room temperature

1 cup / 240 ml Bittersweet Chocolate Ganache Glaze (recipe follows) warmed in a water bath until spreadable

Preparation

  1. Toast the hazelnuts (or almonds) and pistachios in a dry skillet over low heat for about 2 minutes, shaking the pan so the nuts do not burn. Set aside in a bowl to cool. 2. Toast the sesame seeds, coriander seeds, anise seeds, cumin seeds, and peppercorns in the same skillet until fragrant, about 2 minutes, shaking the skillet frequently. Pour into a bowl and let cool completely. 3. Combine all the ingredients in an electric spice or nut grinder. Grind until the mixture looks like flaked sea salt, not too fine and not too coarse. (If you want to be authentic and use a mortar and pestle you will likely have to do this in 2 or 3 batches.) 4. Mix the salt into the dukkah and pour into a jar with a tight-fitting lid. Store in the refrigerator until needed.