Receta: Dukkah de pistacho y almendra 

1. Shell the pistachios. 
2. In two sauté pans, pan toast the pistachios and almonds separately until they are just warmed through and fragrant. Allow to completely cool. 
3. Using a food processor or spice mill, separately pulse process the nuts until they are coarsely ground and as uniform as possible. 
4. Pan-toast the caraway and sesame seeds together in a sauté pan until fragrant and just warmed through, then allow to cool. 
5. In a spice grinder, mince the onion flakes carefully to match the uniformity of the other spices.
6. Add to a stainless steel bowl with the poppy seeds and salt, then mix with a spatula to fold together all the ingredients. 

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