olive oil. Dip the bread and/or vegetable in oil, then dip in dukkah. You won’t stop!
¾ cup (115 g) hazelnuts
½ cup (70 g) sesame seeds
3 tablespoons coriander seeds
3 tablespoons cumin seeds
1½ teaspoons ne sea salt
2 tablespoons coarsely ground black pepper
1 teaspoon hot or mild paprika
Note: Try adding dukkah to bread dough, or slipping it under the skin of a chicken before roasting.
1. Preheat the oven to 350°F (180°C).
2. Toast the hazelnuts in a pan in the oven until they begin to turn golden and smell toasty, about 8 minutes. Remove from the oven and transfer to a paper bag or a tea towel, which you must close around the nuts so they steam slightly and their skins blister away from the nuts. Note that hazelnuts tend to roast unevenly, and you may need to return some of them to the oven to continue roasting. When the nuts are cool, rub them in the towel or bag to remove as much of the papery skin as possible.
3. Place the sesame seeds in a pan and roast them inthe oven until they begin to smell toasty, about 8 minutes. Check them often, as they have a tendency to toast very suddenly. Remove from the oven and cool.
4. Place the coriander seeds in a small skillet over medium heat and sauté just until they begin to smell fragrant, about 1 minute. Remove from the heat. Repeat with the cumin seeds.
5. Place the hazelnuts, sesame seeds, and salt in a food processor and pulse until the nuts are coarsely chopped. Add the coriander and cumin seeds, pepper, and paprika and process until the mixture is nely ground. Be careful not to overprocess so the nuts don’t become oily. Taste for seasoning—you may want to add more salt. Transfer to a serving bowl and serve immediately or store in an airtight container in a cool dark spot for up to 2 weeks or indefinitely in the freezer.
Walnut and Cheese Crackers
Makes about thirty-six 4½ × 2½-inch (11 × 6-cm) crackers
These will remind you of Cheez-Its, those bright orange squares some of us loved as kids, though these are so, so much better! Here, walnuts provide a nutty flavor that is balanced by the cheese and butter. These are delicious as appetizers—try them with some thinly sliced cucumber and a bit of cumin salt (Chapter The Basics) or gomasio (Chapter The Basics). Make a bit of yogurt cheese, add some to a cracker, and top with thinly sliced vegetables or halved cherry tomatoes. These also make a great after-school snack.
1½ cups (200 g) unbleached all-purpose flour
¾ cup (100 g) whole wheat flour
1 teaspoon ne sea salt
½ teaspoon baking powder
7 tablespoons (105 g) unsalted butter, cut into about 10 pieces, at room temperature
1 / 3 cup (35 g) walnuts, nely ground
5 ounces (150 g) Parmigiano-Reggiano, nely grated (to give 2 cups)
1 medium egg
Note: Be sure to let the dough rest the required amount of time so the gluten in the flour has time to relax, resulting in tender crackers.
1. Place the flours, salt, and baking powder in a large bowl or the bowl of an electric mixer or food processor and mix with the paddle attachment. Add the butter and mix until the butter is incorporated into the flour so the mixture looks a bit like coarse cornmeal. This will take some time in an electric mixer; be patient! It will be quicker in a food processor, and it is possible to do it by hand as well, by rubbing the butter into the dry ingredients with your fingertips. Add the walnuts and cheese and mix just until combined.
2. Whisk the egg with 3 tablespoons water and add it to the mixture ingredients with the mixer on. If using a mixer, the dough may clump on the paddle, so stop the machine, remove the clump of dough, and continue mixing, adding ½ cup (125 ml) water 1 tablespoon at a time until the dough holds together. If the dough is dry and crumbly, add additional water, 1 tablespoon at a time, until it holds together.
3. Let the dough rest, covered, for 30 to 60 minutes.
4. Preheat the oven to 375°F
¾ cup (115 g) hazelnuts
½ cup (70 g) sesame seeds
3 tablespoons coriander seeds
3 tablespoons cumin seeds
1½ teaspoons ne sea salt
2 tablespoons coarsely ground black pepper
1 teaspoon hot or mild paprika
Note: Try adding dukkah to bread dough, or slipping it under the skin of a chicken before roasting.
1. Preheat the oven to 350°F (180°C).
2. Toast the hazelnuts in a pan in the oven until they begin to turn golden and smell toasty, about 8 minutes. Remove from the oven and transfer to a paper bag or a tea towel, which you must close around the nuts so they steam slightly and their skins blister away from the nuts. Note that hazelnuts tend to roast unevenly, and you may need to return some of them to the oven to continue roasting. When the nuts are cool, rub them in the towel or bag to remove as much of the papery skin as possible.
3. Place the sesame seeds in a pan and roast them inthe oven until they begin to smell toasty, about 8 minutes. Check them often, as they have a tendency to toast very suddenly. Remove from the oven and cool.
4. Place the coriander seeds in a small skillet over medium heat and sauté just until they begin to smell fragrant, about 1 minute. Remove from the heat. Repeat with the cumin seeds.
5. Place the hazelnuts, sesame seeds, and salt in a food processor and pulse until the nuts are coarsely chopped. Add the coriander and cumin seeds, pepper, and paprika and process until the mixture is nely ground. Be careful not to overprocess so the nuts don’t become oily. Taste for seasoning—you may want to add more salt. Transfer to a serving bowl and serve immediately or store in an airtight container in a cool dark spot for up to 2 weeks or indefinitely in the freezer.
Walnut and Cheese Crackers
Makes about thirty-six 4½ × 2½-inch (11 × 6-cm) crackers
These will remind you of Cheez-Its, those bright orange squares some of us loved as kids, though these are so, so much better! Here, walnuts provide a nutty flavor that is balanced by the cheese and butter. These are delicious as appetizers—try them with some thinly sliced cucumber and a bit of cumin salt (Chapter The Basics) or gomasio (Chapter The Basics). Make a bit of yogurt cheese, add some to a cracker, and top with thinly sliced vegetables or halved cherry tomatoes. These also make a great after-school snack.
1½ cups (200 g) unbleached all-purpose flour
¾ cup (100 g) whole wheat flour
1 teaspoon ne sea salt
½ teaspoon baking powder
7 tablespoons (105 g) unsalted butter, cut into about 10 pieces, at room temperature
1 / 3 cup (35 g) walnuts, nely ground
5 ounces (150 g) Parmigiano-Reggiano, nely grated (to give 2 cups)
1 medium egg
Note: Be sure to let the dough rest the required amount of time so the gluten in the flour has time to relax, resulting in tender crackers.
1. Place the flours, salt, and baking powder in a large bowl or the bowl of an electric mixer or food processor and mix with the paddle attachment. Add the butter and mix until the butter is incorporated into the flour so the mixture looks a bit like coarse cornmeal. This will take some time in an electric mixer; be patient! It will be quicker in a food processor, and it is possible to do it by hand as well, by rubbing the butter into the dry ingredients with your fingertips. Add the walnuts and cheese and mix just until combined.
2. Whisk the egg with 3 tablespoons water and add it to the mixture ingredients with the mixer on. If using a mixer, the dough may clump on the paddle, so stop the machine, remove the clump of dough, and continue mixing, adding ½ cup (125 ml) water 1 tablespoon at a time until the dough holds together. If the dough is dry and crumbly, add additional water, 1 tablespoon at a time, until it holds together.
3. Let the dough rest, covered, for 30 to 60 minutes.
4. Preheat the oven to 375°F
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