Dukkah

Bread into oil, oil into nuts. That is the entire preparation and it holds.

The crumb needs oil to hold the grit; dry bread just drops it on the floor.

Soft-boiled and dipped: yolk fat glues the nuts on and the seed toasts.

Strained curd is smooth and sour; the whole point of the blend is friction.

Roasted to sweetness, then scattered. The crunch does as much as the spice.

Nut on legume, both toasted, both nutty, and the cumin joins them up.

Brassica sulfur under toasted hazelnut; shared pyrazines do the joining.

Crusted on the outside so the fat renders into the nuts as it cooks.

Sweet flesh with no texture at all, which is exactly what the blend is for.

Green sulfur and roast nut; the coriander seed lifts both off the plate.

Squeak, salt and grit. Nothing here is subtle and nothing needs to be.

Grilled stone fruit and toasted nut, a crumble taken apart and rebuilt.

Nut, seed and cocoa are praline already; the cumin is the unexpected part.

Toasted coriander and berry share linalool, and salt is what makes it work.