Dukkah

10m
Prep Time
5m
Cook Time
15m
Ready In


"From tastedotcom.au. Yield is 1.5 cups and based on 1 teaspoon per serve estimate 65 serves."

Original is 65 servings

Nutritional

  • Serving Size: 1 (2.8 g)
  • Calories 15.1
  • Total Fat - 1.3 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 36.3 mg
  • Total Carbohydrate - 0.7 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.1 g
  • Protein - 0.4 g
  • Calcium - 15.3 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 180°C.

Step 2

Spread the hazelnuts over a baking tray and cook in preheated oven for 3 to 4 minutes or until toasted.

Step 3

Rub the hazelnuts between a clean tea towel to remove as much skin as possible.

Step 4

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

Step 5

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

Step 6

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

Step 7

Serve the dukkah with some extra virgin olive oil and crusty bread - dip bread into oil and then into dukkah.

Step 8

NOTE - store dukkah in an airtight container at room temperature.

Step 9

MICROWAVE TIP, if you prefer to use - place the hazelnuts in an oven bag and twist the opening to seal and cook gently shaking the bag every minute on High (800 watts 100%) for 3 to 4 minutes or until lightly toasted and aromatic.

Tips


No special items needed.

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