- 2/3 cup (110g) blanched almonds
- 2/3 cup (110g) hazelnuts (filberts)
- 1/2 cup (75g) sesame seeds
- 1/4 cup (20g) coriander seeds
- 2 tablespoon cumin seeds
- 2 teaspoon freshly ground black pepper
- 2 teaspoon flaked sea salt
- 1Preheat oven to 180°C/350°F.
- 2Spread nuts on an oven tray; roast for 10 minutes 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.
- 3Meanwhile, place sesame seeds in a medium dry frying pan over low heat; cook, stirring continuously, until golden. Transfer immediately to a large heatproof bowl; cool.
- 4Process nuts until chopped finely; add to sesame seeds in bowl.
- 5Combine 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.
Dukkah can also be eaten for breakfast with soft-boiled eggs or used as a seasoning sprinkled over salads, roast and steamed vegetables, barbecued meats and seafood, and soups. Dukkah will keep in an airtight container for up to one month.
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