Dukkah
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2⁄3 cup blanched almond
- 2⁄3 cup hazelnuts
- 1⁄2 cup sesame seeds
- 1⁄4 cup coriander seed
- 2 tablespoons cumin seeds
- 2 teaspoons fresh ground black pepper
- 2 teaspoons flaked sea salt
directions
- 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.
- 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.
- 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.
- 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.
- Mix all of the ingredients together and mix well.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free