Dukkah

Name: Dukkah
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Egyptian
Ingredients: 0.667 cup blanched almond; 0.667 cup hazelnuts; 0.5 cup sesame seeds; 0.25 cup coriander seed; 2 tbsp cumin seeds; 2 tsp fresh ground black pepper; 2 tsp flaked sea salt

Almond, hazelnuts and sesame seeds come together in this Egyptian spice blend, fragrant with coriander and cumin and roasted in the oven.

30 min · Serves 6 · Easy

Method

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Time: Prep 30 min · 30 min total
Difficulty: easy

1
Preheat the oven to 180°C or160°C if using a fan forced oven. Spread the almonds and hazelnuts onto oven trays and roast them in the oven about 10 minutes or until toasted.
10 min
2
Transfer the hazelnuts to a clean tea towel and rub nuts in tea towel to remove as much of the hazelnut skin as possible. Allow the nuts to cool.
3
Meanwhile, toast the sesame seeds in a dry frying pan over a low heat, stirring occasionally until they golden brown. Transfer the sesame seeds to a large bowl and allow to cool.
4
Process almonds and hazelnuts, until chopped finely. Add this to the sesame seeds. Combine the coriander and cumin seeds in a dry frying pan, cook over low heat, stirring occasionally until fragrant. Again allow this mix to cool. Grind seeds using a mortar and pestle or spice grinder or a mini-mill.
5
Mix all of the ingredients together and mix well.