Author Notes
Dukkah is great as a dip, sprinkle on eggs - see my Turkish style eggs) or as a rub on roasts. Originally Arabic, the word means 'to pound', usually dry roasted seeds and nuts. I've also had another awesome one made of simply crushed mint, salt and pepper —vanessa green
Ingredients
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1/2 cup
hazelnuts
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1/2 cup
sesame seeds
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1 tablespoon
coriander, dried
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2 tablespoons
cumin seeds
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1 teaspoon
salt, I love Maldon
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pepper, to taste
Directions
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I usually have soaked and roasted hazelnuts ready in my fridge - let's face it they're the chocolates of nuts - but if not just put them in a preheated 350F oven for 3-4min, then put them between a tea towel to rub off the skins.
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Meanwhile add the coriander, sesame and cumin seeds in a warm saucepan, up to 5min. You'll smell them as they're toasting and know they're ready - and you're hungry!
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Add salt and pepper and put everything in the food processor. Store in a sealed jar in the fridge
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