Dukkah

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Initial version

Authored by bd

Ingredients

  • 50 g hazelnuts
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/4 tsp fennel seeds
  • 2 tsp sesame seeds

Instructions

1

To make the dukkah, spread the hazelnuts on a tray and roast, tossing regularly, for 5-10 minutes or until browned. Cool and finely chop.

2

Tip the cumin, coriander, fennel and sesame seeds into a dry frying pan, and cook gently for 12 minutes or until browned and smelling toasty. Crush slightly with a pestle and mortar, mix with the hazelnuts and season.