Recipe

Dukkah Recipe

Add Step-by-Step Photos	Aussie_meat_pie / All my dishes 10 months, 2 weeks ago this is yum Prep:7m Cook:10m Servings:4	Aussie_meat
	easy

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dollhead

peetabear

turtle66

Ingredients

30g (1oz / 1/4cup) roasted skinned hazelnuts

50g (1,3/4oz / 1/3cup) toasted sesame seeds (see tips)

2 Tbsp coriander seeds

2 Tsp cumin seeds

1 Tsp fennel seeds

1/2 Tsp freshly ground pepper

1/4 Tsp sea salt

Directions

Preheat oven to 200 d C (400 d F/Gas 6). Whizz the hazelnuts in a spice mill or mini processor for 12 seconds, or until roughly ground, taking care not to over process the nuts or they will form a paste. Don't worry if the nuts are chopped unevenly, with some chunky pieces. Transfer the nuts to a bowl and add the sesame seeds.

Fry the coriander seeds in a small, dry, frying pan over medium heat for 7-8 minutes, or until aromatic. Remove from the pan. Repeat with the cumin seeds and then with the fennel seeds in separate batches, cooking each for 2-3 minutes, or until fragrant.

Transfer the spices to the spice mill or processor and whizz for 10 seconds, or until finely chopped. Add the hazelnut mixture along with the pepper and salt, and mix well to combine. When completely cool, transfer to an airtight container.

TIPS: Toasted sesame seeds are available from Asian stores. Serve the dukkah as a dip with pita bread and extra virgin olive oil, or use to crumb chicken or to sprinkle over salads or roasted vegetables.

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Comments

peetabear 10 months, 2 weeks ago said:
This sounds interesting... love new ideas... ^5

turtle66 10 months, 2 weeks ago said:
This sound Exotic and Devin....I am always lookin' for new exiting recipes to engage in and tweak-out. Thank you so much for this refreshing recipe post........................................Turtle

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