Matcha Dukkah

Matcha Dukkah is a fragrant, textured finishing condiment. While traditional dukkah is deeply savory, the addition of matcha introduces a sophisticated, vegetal layer that pairs exceptionally well with roasted vegetables, seafood, and yogurt. The texture is coarse, chunky, and dry, making it ideal as a crunchy topping rather than a fine spice rub. Makes about 1 1/4 cup.

Ingredients

1/2 cup hazelnuts
1/4 cup raw almonds
2 tablespoons sesame seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons black peppercorns
1 teaspoon fennel seeds
1 teaspoon matcha
1/2 teaspoon kosher salt

Instructions

1. Toast the hazelnuts in a skillet over medium heat until fragrant and colored.
2. Spread on a kitchen towel and rub with the towel to remove the skins. Cool.
3. Separately, toast the almonds until golden brown, and toast the sesame seeds until light golden.
4. Add the cumin, coriander, peppercorns, and fennel seeds to a clean skillet and toast until fragrant, about 1 minute.
5. Combine the nuts and seeds in the bowl of a food processor and process until coarsely ground.
6. Add the matcha and salt and pulse to blend. Use immediately or store in an airtight container in the refrigerator for up to 6 months.