DUKKAH – GROUND NUTS, SEEDS, SPICES
DUKKAH – GROUND NUTS, SEEDS, SPICES
Prep Time
15minutes
Cook Time
7minutes
Prep Time
15minutes
Cook Time
7minutes
Ingredients
  • ¾cup hazelnuts or almonds
  • ½ cup sesame seeds
  • ½cup pumpkin seeds
  • 3tablespoons coriander seed
  • 3tablespoons cumin seed
  • 1tablespoon fennel seed
  • 2tablespoons coarse ground black pepper
  • 2scant teaspoons Fleur de selor fine sea salt
  • 1teaspoon sweet paprika
Instructions
  1. Preheat the oven to 350F (180C).
  2. Toast the hazelnuts or almonds in the oven until they begin to turn golden and smell toasty, about 8 minutes. Remove from the oven and, is using hazelnuts, transfer them to a paper bag or a tea towel which you must close around the nuts so they steam slightly and their skins blister away from the nuts. Note that hazelnuts tend to roast unevenly, and you may need to return some of them to the oven to continue roasting. When the hazelnuts are cool, rub them in the towel or bag to remove as much of the papery skin as possible. For almonds, they toast more evenly and do not need skinning.
  3. Place the sesame seeds in a heavy skillet and toast them over medium heat, shaking the pan constantly, until they turn golden and smell toasty, about 5 minutes. Remove from the pan, and repeat the process with the pumpkin seeds
  4. Place the coriander seeds in a small, heavy-bottomed skillet over medium heat and toast just until they begin to smell fragrant, about 45 seconds. Remove from the heat. Repeat with the cumin seeds. Repeat with the fennel seeds.
  5. Place the hazelnuts, sesame seeds, and the salt in the work bowl of the food processor and pulse until the nuts are coarsely chopped. Add the seeds, the pepper, and the paprika and process until the mixture is finely ground. Be careful not to over process so the nuts don’t become oily. Transfer to a serving bowl.