DUKKAH

By jarren

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.