Dukkah

Traditional Egyptian dukkah is guaranteed to spice up your dinner menu.

• 110g (2/3 cup) hazelnuts
• 80g (1/2 cup) sesame seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 teaspoons freshly ground black pepper
• 1 teaspoon flaked sea salt (like Maldon brand)
• Extra virgin olive oil, to serve
• Crusty bread, to serve

Energy 1385kJ	Fat saturated 2.00g
Fat Total 30.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 4.00g	Dietary Fibre 7.00g
Protein 10.00g	Cholesterol -
Sodium 586.83mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C.

2. Step 2

   Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible.

3. Step 3

   Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.

4. Step 4

   Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.

5. Step 5

   Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.

6. Step 6

   Serve dukkah with some extra virgin olive oil and crusty bread.

Note: Store dukkah in an airtight container at room temperature. Coriander and cumin seeds are available from most Asian grocery stores and specialty food outlets. Flaked sea salt is available in selected supermarkets and delicatessens. Microwave tip: Place the hazelnuts in an oven bag and twist the opening to seal. Cook, gently shaking the bag every minute, on High/800watts/100% for 3-4 minutes or until lightly toasted and aromatic.