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Dukkah

 
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Dukkah

Cuisine type: Middle Eastern
Cooking time: Less than 60 minutes
Special options: Low Carb, Vegan, Vegetarian
Course: Snacks
Favourite flavours: Condiment

Dukkah
INGREDIENTS

2/3 cup blanched almonds
2/3 cup hazelnuts
½ cup sesame seeds
¼ cup coriander seeds
2 tablespoons cumin seeds
2 teaspoons freshly ground black pepper
2 teaspoons flaked sea salt
METHOD

Preheat oven to 180°C/160°C fan forced.

Spread almonds and hazelnuts on oven trays, roast in oven about 10 minutes or until toasted. Transfer hazelnuts to a clean tea towel and rub nuts in tea towel to remove as much of the hazelnut skin as possible; cool.

Meanwhile, toast sesame seeds in a medium dry frying pan over low heat, stirring occasionally until golden brown. Transfer sesame seeds to a large heatproof bowl; cool.

Process almonds and hazelnuts, until chopped finely; add to sesame seeds.

Combine coriander and cumin seeds in same medium dry frying pan, cook over low heat, stirring occasionally until fragrant; cool. Grind seeds using a mortar and pestle or spice grinder.

Add seeds to almond mixture with pepper and salt; mix well.
 
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this is great

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