Dukkah
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Dukkah
Recipe By Courtney Roulston
Ingredients
½ cup hazelnuts
2 tbs whole coriander seeds
2 tbs whole cumin seeds
2 tsp whole fennel seeds
1/3 cup white sesame seeds
½ cup roast whole almonds
½ cup unsalted roasted cashews
½ cup unsalted pistachio nuts
1 tsp sea salt flakes
1 tsp cracked black pepper
Method
In a medium-sized frying pan over a medium heat, add the hazelnuts and toast for 4-5 minutes, or until fragrant and coloured. Remove from the pan and wrap in a clean tea towel. Leave for 5 minutes before rubbing the nuts in the towel to remove most of the outer skin. Set aside.
Meanwhile place the same pan back onto a medium heat and add in the coriander, cumin and fennel. Toast the spices for 2-3 minutes, or until fragrant. Place them into a spice grinder or mortar and pestle until broken up.
Toast the sesame seeds in the same pan over a medium heat for 2-3 minutes, or until golden. Add into the food processor along with the hazelnuts, almonds, cashews, pistachio nuts, salt and pepper. Pulse until the mixture has combined, but still has some chunks of the nuts in the mixture for texture.
Place the dukkah into a large dry sterilised jar and enjoy used in a wide variety of recipes!
