Dukkah is an Egyptian blend of nuts, seeds and spices. Try using it mixed with Camelina oil and dipped in wholegrain pitta bread. Can also be used as a topping for salads, hummus and other spreads, on grilled fish or steamed vegetables. Preparation time 5 minutes, cooking time 20 minutes.
- ½ cup whole hazelnuts / blanched almonds
- 4 tbsp sesame seeds
- 2 tbsp sunflower seeds
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 2 tsp black peppercorns
- 1 tsp flaked sea salt
- Camelina oil
- Preheat oven to 170C
- Spread hazelnuts out on tray and roast for 5-6 minutes.
- Remove from oven, place in clean tea towel and rub well to remove as much of skin as possible. Then roughly chop in food processor and transfer to bowl
- While hazelnuts are baking, lightly toast sunflower seeds in frying pan for 1 – 2 minutes. Add sesame seeds, coriander, cumin and peppercorns and continue to toast for a further 1 – 2 minutes until aromatic.
- Transfer to coffee grinder (or use mortar and pestle), add salt and roughly grind
- Add to chopped hazelnuts
- Mix with camelina oil and serve