Most commonly hazelnuts are used in the spice mix, but cashews, pistachio and almond are also used along with dried herbs such as mint, oregano and thyme. The combinations are endless. This is a basic recipe that you can use as a starter for your own combinations. Try it with warm flat bread dipped in good olive oil and then dipped in the dukkah, sprinkled over hummus, salads,and roasted vegetables, or on meats as a baking or grilling coating.
- 80g hazelnuts
- 1 tbs sunflower seeds
- 3 tbs coriander seeds
- 1 tbs cumin seeds
- 1 tbs white pepper seeds
- 2 tbs sesame seeds
- 1 tsp nigella seeds
- 1 tsp sweet paprika
- 1 tsp flaked sea salt (e.g. Maldon )
- Preheat oven to 180°C
- Spread the hazelnuts over a baking tray and cook in preheated oven for 20 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. Transfer to a large bowl.
- Heat a medium frying pan over medium heat.
- Add the sunflower seeds and toast until golden. Put them in a separate bowl to cool.
- Now toast the coriander, cumin, and pepper and toast until the seeds begin to pop. Add them to a the sunflower seeds
- Finally, add the sesame and nigella seeds, stirring, for 1-2 minutes until the sesame seeds are golden. Add to the bowl with the hazelnuts.
- Place the pepper, sunflower seeds, coriander seeds and cumin seeds in a pestle and mortar, or spice grinder, and grind quite finely.
- Add the crushed spices, paprika and salt to the hazelnut mixture and mix well.
- The dukkah will keep in an airtight container for about a month.