I absolutely love dukkah. It is just the most delicious spice mix. It is toasty, spicy, warm, comforting, nutty, crunchy, flavourful and totally addictive. So, so addictive.
Dukkah is great on eggs. It is great simply on toast dipped in olive oil. It is even great as a crust for lamb cutlets.
If you are not partial to hazelnuts, you could always substitute with peanuts or pistachios.
This recipe yields enough for like 2 weeks worth of treats. (You can thank me later).
- 100 g hazlenuts
- 40 g toasted sesame seeds
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 2 tbsp ground pepper
- 1 tsp sea salt flake (I like maldon sea salt flakes)
- Preheat the oven to gas mark 4.
- Place hazlenuts on a oven sheet/baking tray in a single layer.
- Pop into the oven for 5 minutes.
- Once out of the oven, use a towel to rub the skins off the hazlenuts.
- In a separate pan, heat the coriander and cumin seeds till they are popping. This will take around 2 minutes.
- Put the heated coriander seeds, hazelnuts, sesame seeds, salt and pepper into a blender and blitz until combined. This will take about 3 minutes.