Dukkah, a Middle Eastern blend of spices, nuts and dried herbs

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This delicious and versatile mix is delicious with extra virgin olive oil and bread, sprinkled on poached eggs or over roast lamb, cheese or chicken.

Ingredients

75 g hazelnuts

75 g blanched almonds

25 g sesame seeds

10 g coriander seeds

10 g cumin seeds

5 g dried thyme

10 g sumac

5 g sea salt (Maldon or Cornish)

5 g fresh ground black pepper

Method

  1. Toast the hazelnuts and almonds (separate oven-proof dishes) in the oven at 170 degrees (conventional oven) for 15 mins. If the hazelnuts have their skins on, rub in a clean dishcloth to remove most of the skins.
  2. Lightly toast the sesame, coriander and cumin seeds in a dry pan for a few minutes until they become aromatic.
  3. When cool, lightly crush the nuts and seeds in a pestle and mortar, then add the other ingredients and stir.
  4. The dukkah can be stored for a month in an airtight container.

Note: Take care to ensure the nuts and seeds are all evenly toasted.

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