Dukkah

Name: Dukkah
Ingredients: 110 g blanched almonds; 110 g hazelnuts; 75 g sesame seeds; 20 g coriander seeds; 2 tbsp cumin seeds; 2 tsp freshly ground black pepper; 2 tsp flaked sea salt

7 ingredients

4 steps

Ingredients

110 g blanched almonds
110 g hazelnuts
75 g sesame seeds
20 g coriander seeds
2 tbsp cumin seeds
2 tsp freshly ground black pepper
2 tsp flaked sea salt

Directions

1

Preheat oven to 180°C/160°C fan/gas 4. Spread nuts on a baking tray. Roast for 10 mins or until almonds are golden and hazelnut skins have split. Place hazelnuts onto a clean tea towel; rub nuts to remove as much of the skin as possible; cool.
2

Meanwhile, place sesame seeds in a medium dry frying pan over low heat; cook, stirring until golden. Transfer immediately to a large heatproof bowl; cool.
3

Process nuts until chopped finely; add to sesame seeds in bowl.
4

Combine and cumin seeds in same dry frying pan; cook over low heat, stirring occasionally, until fragrant. Cool, then grind using a mortar and pestle or spice grinder. Add seeds to nut mixture with pepper and salt; mix well.