Dukkah

Directions

1. 1
   In a very hot skillet (or in a 375 degree oven) dry-toast hazelnuts until golden. Wrap the hot nuts in a kitchen towel and let cool for a few minutes. When they have cooled slightly, rub the nuts vigorously in the towel to loosen and remove the skins. Place peeled nuts in a bowl and allow to cool.
2. 2
   Put sesame seeds into the skillet and over medium heat toast until lightly golden, about 1 minute. Remove from heat and add seeds to the hazelnuts.
3. 3
   In the same pan, toast coriander, cumin and fennel seeds until they begin to color and become fragrant, about 2 minutes.
4. 4
   Add all the above ingredients to a food processor (or mortar if you are going to hand grind) and let cool completely. When the mixture has cooled, add the black peppercorns, salt and mint, and pulse (or grind in mortar) until the mixture is coarse.
5. 5
   Serve with olive oil and bread.
6. 6
   Store in a tightly sealed container for up to a month.