Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen
We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.
Recipe information
Yield
Makes about ½ cup
Ingredients
½ cup almonds
1 toasted nori sheet
2 tablespoons black sesame seeds
1 teaspoon urfa pepper or crushed red pepper flakes
Kosher salt
Special Equipment
A spice mill or mortar and pestle
Preparation
Step 1
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then crush with a flat-bottomed cup or mug. Coarsely grind nori in spice mill or with mortar and pestle.
Step 2
Mix crushed almonds, ground nori, sesame seeds, and urfa pepper in a small bowl; season lightly with salt.
Step 3
Do Ahead: Dukkah can be made 5 days ahead. Store airtight at room temperature.
