Dukkah

"From taste.com.au"
 
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photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
8
Yields:
1 1/2 cups
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ingredients

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directions

  • Preheat oven to 180°C.
  • Spread the hazelnuts over a baking tray and cook in preheated oven for 3 to 4 minutes or until toasted.
  • Rub the hazelnuts between a clean tea towel to remove as much skin as possible.
  • Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped and transfer to a large bowl.
  • Heat a medium frying pan over medium heat and add the seasame seeds and cook, stirring for 1 to 2 minutes or until golden and add to the bowl with the hazelnuts.
  • Place coriander seeds and cumin seeds in a frying pan over medium heat and cook stirring frequently for 1 to 2 minutes or until aromatic and seeds begin to pop and then transfer seeds to a mortar and prestle and pound until finely crushed (alternatively, use a coffee or spice grinder) and then add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
  • Serve the dukkah with some extra virgin olive oil and crusty bread.
  • NOTE - store dukkah in an airtight container at room temperature.
  • MICROWAVE TIP - place the hazelnuts in an oven bag and twist the opening to seal and cook gently shaking the bag every minute on High (800 watts 100%) for 3 to 4 minutes or until lightly toasted and aromatic.

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Reviews

  1. What a nice mix of flavors! Mmmm, bread dipped in olive oil, then in the spice mix, this is great. Thanks! Made for Australian Recipe Swap-Feb. 2011.
     
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