Dukkah
Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
- 110 g hazelnuts (2/3 cup)
- 80 g sesame seeds (1/2 cup)
- 2 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 2 teaspoons fresh ground black pepper
- 1 teaspoon sea salt (flaked)
- extra virgin olive oil (to serve)
- bread (crusty to serve)
Recipe
- 1 preheat oven to 180°c.
- 2 spread the hazelnuts over a baking tray and cook in preheated oven for 3 to 4 minutes or until toasted.
- 3 rub the hazelnuts between a clean tea towel to remove as much skin as possible.
- 4 place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped and transfer to a large bowl.
- 5 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.
- 6 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.
- 7 serve the dukkah with some extra virgin olive oil and crusty bread.
- 8 note - store dukkah in an airtight container at room temperature.
- 9 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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