Description

Try this Dukkah Recipe by Recipes Expert

Ingredients

2/3 cup hazelnuts
2 tablespoons coriander seeds
2 tablespoons freshly ground black pepper
1/2 cup sesame seeds
2 tablespoons cumin seeds
1 teaspoon flaked sea salt

Recipe

Preheat the oven to 350 degrees F (175 degrees C). Put the hazelnuts on a baking tray, and bake for almost 6 minutes, or until aromatic. While the nuts are still sizzling, shift them onto a tea towel. Fold over the towel to wrap them, and rub forcefully to take away the skins. Put aside to cool.
In a dry pan on medium flame, toast the sesame seeds until slightly tanned. Pour into an average size bowl once they are done so they will not go on toasting. In the same pan, toast the coriander with cumin seeds while shaking the pan or mixing infrequently until they start to crack. Shift to a food processor. Process until translucently ground, and then pour into the bowl with the sesame seeds. Put the chilled hazelnuts into the food processor, and process until finely ground. Mix into the bowl while stirring with the spices. Season with salt and pepper, and blend well.