Dukkah
Over a year ago
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Ingredients
- 100g Hazelnuts
- 50g Coriander seeds
- 3 tbsp Sesame Seeds
- 2 tbsp Cumin seeds
- 1 tbsp Black Peppercorns
- 1 tsp Fennel Seeds
- 1 tsp Dried Mint
- 1 tsp Sea salt
Accompaniment
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Description
Dip bread of your choice in extra virgin olive oil then into the Dukkah.
Method
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1
Heat a heavy frying pan over high heat, add the hazelnuts, and dry-toast until slightly browned and fragrant, being careful that they don't burn.
Remove from the heat and cool completely.
Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.
Place the nuts and seeds, along with the mint and salt, into a mortar and pound until the mixture is crushed. Or pulse in a food processor to a coarse consistency, do not allow the mixture to become a paste.
Store in an airtight container in a cool place for up to 1 month.
Phil's note: Add a small amount of Turmeric for colour
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