Coconut Dukkah

• 1/2 cup toasted unsalted almonds or pistachios
• 1/4 cup lightly toasted sesame seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1/4 cup unsweetened shredded coconut
• 1 tablespoon nigella seeds
• 1/2 teaspoon kosher salt or sea salt
• 1/2 teaspoon freshly ground black pepper

1. Finely chop the toasted almonds and place in a small bowl.
2. Add the sesame seeds.
3. In a dry skillet, lightly toast the coriander seeds just until fragrant and immediately transfer to a spice mill and allow to cool.
4. In the same skillet, toast the cumin seeds just until fragrant and transfer to the spice mill.
5. Allow to cool.
6. When the spices have cooled, grind and add to the nuts and sesame seeds.
7. Lightly toast the coconut over medium heat in the skillet until golden, about 2 minutes.
8. Transfer to the spice mill and allow to cool completely.
9. Pulse a few times to coarsely grind and add to the spices and nuts.
10. Stir in the nigella seeds, salt and pepper.

pistachios, sesame seeds, coriander seeds, cumin seeds, coconut, nigella seeds, kosher salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/1014702 (may not work)