- Serves: 8
- Cook Time: 10 minutes
- Prep Time: 5 minutes
- Effort: easy
- 70 g sesame seeds
- 70 g blanched hazelnuts
- 3 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
1. Toast the sesame seeds in a large dry frying pan set over a moderate to high heat, shaking the seeds until they turn golden. Tip into a bowl.
2. Add the hazelnuts to the same pan and cook until they become shiny and patched with gold about 3-4 minutes. Add to the sesame seeds.
3. Finally, add the coriander and cumin to the pan and cook for about a minute, until fragrant. Keep an eye on the seeds to stop them scorching. Add to the hazelnuts and sesame seeds and leave to cool.
4. Put the nut and seed mixture in a food processor and season with salt and pepper. Process, on high speed, until the mixture resembles a coarse powder. Take care not to over work it otherwise youll end up with a paste rather than a dry mixture.
5. Tip the dukkah into a small bowl and serve alongside a small bowl of olive oil. Serve with pitta or flatbread strips. Dip the bread, first into the oil, and then with the spice mixture. Keep any extra inside a sealed bag in the freezer.
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