Posted by: Joan Spiller | February 27, 2011

Dukkah – Recipe

To make this delicious middle eastern treat, you will need the following ingredients:

2/3c hazelnuts
1/2c sesame seeds
2 T coriander seeds (don’t be put off, these are nothing like the stinky weed of fresh coriander!)
2 T cumin seeds 
2 T freshly ground black pepper 
1t flaked sea salt

Preheat the oven to 350 degrees F (175 degrees C).

Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.

In a dry pan over medium heat, toast the sesame seeds until light golden brown. Be aware these lil suckers go from golden to black in approx. 0.0001 seconds! Pour into a medium bowl as soon as they are done so they will stop toasting.

In the same pan, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop.

Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds.

Place the cooled hazelnuts into the food processor, and process until finely ground.
Stir into the bowl with the spices.
Season with salt and pepper, and mix well.

Store in a sealed jar – keeps for ages, if you don’t eat it all 😉



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