Its been a long long time since I’ve made dukkah – freshly made, dished up with some olive oil and balsamic reduction, crusty bread and a glass of wine….just the way I like it.
So very easy to make – keeps in an airtight container – not only can you use it as a dipper, but also on top of salads, roasts, steak, vegetables….delicious.
Ingredients:
- 110g dry roasted nuts (hazelnuts or almonds)
- 80g sesame seeds
- 2 tablespoons ground coriander
- 2 tablespoons cumin powder
- 1 tablespoon salt flakes
- 1 tablespoon ground pepper
Method:
Heat the nuts up in a pan (or in the oven) – if they are hazelnuts, you will need to rub off the skins when they cool.
Toast sesame seeds in pan until golden – remove from pan (watch these as they will toast very quickly.
Toast up the herbs and salt until fragrant – remove from pan.
Process the nuts in a food processor (or do it by hand with a knife) until finely chopped.
Mix all ingredients together.
Store in air tight container.
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