Preparation

• Place the hazelnuts and almonds in a dry cast iron pan without oil. Toast briefly over medium-high heat, tossing regularly, until the nuts turn a nice golden brown. Transfer to a side dish.
  Place the sesame seeds in the same skillet and toast over medium heat, tossing regularly, until the sesame seeds turn golden brown.
  Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a dash of salt. Pulse for a few seconds until you reach a nice coarse mixture. Do not over process. The mixture should not be too fine.
  Transfer the dukkah to a bowl. You can store the dukkah in a tight-lid jar for up to 2 weeks. Use as a topping for salad, soup, chicken, meats, or roasted vegetables.