Makes about 1 1/2 cups
½ cup whole walnuts
2 tbsp white sesame seeds
1 tbsp fennel seeds
2 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp coarsely ground black pepper
2 tbsp poppy seeds
1 tsp sumac
1 tsp flaky salt (such as maldon)
Preheat the oven to 350˚ F and spread walnuts out onto a rimmed baking sheet. Toast for about 8 minutes, or until golden brown and fragrant. Set aside to let cool slightly, then chop very finely and add to a medium sized bowl.
In a small skillet, toast the sesame seeds over medium heat for about 2 minutes, or until they start to turn golden brown. Remove seeds from the skillet and add to the chopped walnuts.
Add the fennel seeds, coriander and cumin seeds to the skillet and toast over medium heat for 1-2 minutes, or until very fragrant. Let cool then grind in a mortar and pestle until very fine, then add to the bowl with the walnuts and sesame seeds.
Stir in the pepper, poppy seeds, sumac and salt and mix well to combine. Store in an airtight jar in the refrigerator.