Dukkah

1. 1

   Preheat the oven to 180C or160C if using a fan forced oven.

2. 2

   Spread the almonds and hazelnuts onto oven trays and roast them in the oven about 10 minutes or until toasted.

3. 3

   Transfer the hazelnuts to a clean tea towel and rub nuts in tea towel to remove as much of the hazelnut skin as possible.

4. 4

   Allow the nuts to cool.

5. 5

   Meanwhile, toast the sesame seeds in a dry frying pan over a low heat, stirring occasionally until they golden brown.

6. 6

   Transfer the sesame seeds to a large bowl and allow to cool.

7. 7

   Process almonds and hazelnuts, until chopped finely.

8. 8

   Add this to the sesame seeds.

9. 9

   Combine the coriander and cumin seeds in a dry frying pan, cook over low heat, stirring occasionally until fragrant.

10. 10

    Again allow this mix to cool.

11. 11

    Grind seeds using a mortar and pestle or spice grinder or a mini-mill.

12. 12

    Mix all of the ingredients together and mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.