Dukkah

Directions

1. 1
   Preheat the oven to 180C or160C if using a fan forced oven.
2. 2
   Spread the almonds and hazelnuts onto oven trays and roast them in the oven about 10 minutes or until toasted.
3. 3
   Transfer the hazelnuts to a clean tea towel and rub nuts in tea towel to remove as much of the hazelnut skin as possible.
4. 4
   Allow the nuts to cool.
5. 5
   Meanwhile, toast the sesame seeds in a dry frying pan over a low heat, stirring occasionally until they golden brown.
6. 6
   Transfer the sesame seeds to a large bowl and allow to cool.
7. 7
   Process almonds and hazelnuts, until chopped finely.
8. 8
   Add this to the sesame seeds.
9. 9
   Combine the coriander and cumin seeds in a dry frying pan, cook over low heat, stirring occasionally until fragrant.
10. 10
    Again allow this mix to cool.
11. 11
    Grind seeds using a mortar and pestle or spice grinder or a mini-mill.
12. 12
    Mix all of the ingredients together and mix well.