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dukkah

www.taste.com.au
Your Recipes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 1

Ingredients

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Instructions

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Step 1

Preheat the oven to 200C (180C).

Step 2

Arrange the hazelnuts on a baking tray and roast, stirring occasionally, for about 8 minutes, or until fragrant and golden. Cool completely. Rub the hazelnuts in a tea towel to remove the dark brown skins.

Step 3

Heat a small heavy frying pan over medium heat. Add the coriander seeds and stir for about 3 minutes, or until aromatic and toasted. Remove the coriander seeds and set aside. In the same pan, stir the sesame seeds and cumin seeds for about 3 minutes, or until they are toasted and aromatic. Cool completely.

Step 4

In a food processor, pulse the coriander seeds 4 times to break them up. Add the hazelnuts, sesame seeds, and cumin seeds. Pulse to make a very coarse blend. It should be the texture of coarse breadcrumbs. Over-blending will make a paste that is undesirable.

Step 5

Transfer the dukkah to a bowl and stir in the salt, black pepper, and cayenne.

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