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.
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
- 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.
- Lightly toast the sesame, coriander and cumin seeds in a dry pan for a few minutes until they become aromatic.
- When cool, lightly crush the nuts and seeds in a pestle and mortar, then add the other ingredients and stir.
- 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.