Dukkah

also called duqqa · duqqah · dukka

The table

Heat the oven to 350°F (175°C)
2 Tbscoriander seedstoast in a dry skillet 2 minadd, toast 2 min morepulse coarse in a food processor
1 Tbscumin seeds
1 tspfennel seeds
1/2 cup(70 g)sesame seeds
3/4 cup(100 g)hazelnutstoast at 350°F 12 min, rub off the skins
1 tspkosher salt
1/2 tspblack pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

Before anything else

2toast in a dry skillet 2 min

3toast at 350°F 12 min, rub off the skins

4add, toast 2 min more

goes in with what step 2 made

5pulse coarse in a food processor

goes in with what steps 3 and 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 12 mintwo waits that overlap count once
Needs you
16 minof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. It adds up to more hands-on time than the whole dish takes because two branches run at once — which needs someone free to run both. The recipe itself says 30 min.

  1. toast at 350°F 12 min, rub off the skins

    12 minneeds you(read off the step)from the start

  2. toast in a dry skillet 2 min

    2 minneeds you(read off the step)from the start

  3. add, toast 2 min more

    2 minneeds you(read off the step)2 min in

  4. pulse coarse in a food processor

    not timed12 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need baking sheet · food processor · oven · skillet

Goes with

See how it is written
>> title: Dukkah
>> category: Spice Blends & Marinades
>> tags: egyptian, hazelnut, sesame, spice blend, oven
>> counters: Shawarma Counter
>> aka: duqqa, duqqah, dukka
>> pairs-with: hummus, pita-bread
>> servings: 12
>> time: 30 min
>> step.2: toast at 350°F 12 min, rub off the skins
>> step.3: toast in a dry skillet 2 min
>> step.4: add, toast 2 min more
>> step.5: pulse coarse in a food processor

Heat the #oven{} to 350°F (175°C).

Toast @hazelnuts{3/4%cup}(100 g) on a #baking sheet{} at 350°F for ~{12%min}, then rub off the skins in a towel.

Toast @coriander seeds{2%Tbs}, @cumin seeds{1%Tbs}, and @fennel seeds{1%tsp} in a dry #skillet{} over medium heat until fragrant, about ~{2%min}.

Add @sesame seeds{1/2%cup}(70 g) to @&(~1)toasted spices{} and toast until golden, about ~{2%min} more.

Pulse @&(~3)hazelnuts{} with @&(~1)seeds{}, @kosher salt{1%tsp}, and @black pepper{1/2%tsp} to a coarse crumb in a #food processor{}.