Dukkah

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 200 g sesame seeds
• 200 g hazelnuts
• 35 g large coriander seeds
• 35 g cumin seeds
• 15 g fennel seeds
• 1 teaspoon black peppercorns
• 1 teaspoon sun dried sea salt
• 3 g sweet paprika

Recipe

• 1 place the sesame seeds on a baking tray and toast in a pre-heated oven set at 350f for approximately 10 minutes or until a pale golden brown colour.
• 2 cool and place into a bowl.
• 3 place the hazelnuts on a baking tray and toast in a preheated oven set at 350f for 10–15 minutes.
• 4 rub the skins from the hazelnuts in a clean tea towel.
• 5 cool and place the toasted hazelnuts into a food processor and grind until fine, being careful to stop before they become a paste.
• 6 place into the same bowl as the toasted sesame seeds.
• 7 place the spices on a baking tray and toast in a preheated oven set at 330f for 5 minutes.
• 8 cool and place the toasted spices into a food processor and grind until a fine powder is achieved.
• 9 pound the salt and peppercorns with a mortar and pestle or a spice grinder until a course powder has formed.
• 10 add the paprika and mix well.
• 11 place all the ingredients into the bowl with the sesame seeds and hazelnuts and thoroughly stir until well mixed.
• 12 transfer into a well-sealed glass jar for storing.