Dukkah

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 1 jar

• 200 g sesame seeds
• 200 g hazelnuts
• 35 g large coriander seeds
• 35 g cumin seeds
• 15 g fennel seeds
• 1 teaspoon black peppercorns
• 1 teaspoon sun dried sea salt
• 3 g sweet paprika

Directions:

1. Place the sesame seeds on a baking tray and toast in a pre-heated oven set at 350F for approximately 10 minutes or until a pale golden brown colour.
2. Cool and place into a bowl.
3. Place the hazelnuts on a baking tray and toast in a preheated oven set at 350F for 10–15 minutes.
4. Rub the skins from the hazelnuts in a clean tea towel.
5. Cool and place the toasted hazelnuts into a food processor and grind until fine, being careful to stop before they become a paste.
6. Place into the same bowl as the toasted sesame seeds.
7. Place the spices on a baking tray and toast in a preheated oven set at 330F for 5 minutes.
8. Cool and place the toasted spices into a food processor and grind until a fine powder is achieved.
9. Pound the salt and peppercorns with a mortar and pestle or a spice grinder until a course powder has formed.
10. Add the paprika and mix well.
11. Place all the ingredients into the bowl with the sesame seeds and hazelnuts and thoroughly stir until well mixed.
12. Transfer into a well-sealed glass jar for storing.