Ingredients
- Australian ingredients:
- 2/3 cup hazelnuts
- 1/2 cup toasted sesame seeds
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 2 tsp freshly ground black pepper
- 1 tsp sea salt
- roasted almonds, sesame seeds, coriander seeds, sea salt, fennel seed, whole anise seeds.
Preparation
Step 1
Preheat oven to 180C.
Spread the hazelnuts over a baking tray and cook in oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean towel to remove as much skin as possible. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
Add sesame seeds.
Place coriander seeds and cumin seeds in frying pan over medium heat and cook, stirring frequently, for 1-2 minutes, or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the mixture and mix well.
Serve dukkah with extra virgin olive oil and crusty bread.
Microwave tip: Place hazelnuts in an oven bag and twist the opening to seal. Cook, gently shaking the bag every minute on high for 3-4 minutes or until lightly toasted and aromatic.