Dukkah
Recipe: #16138
November 27, 2014
Categories: Hazelnut, Oven Bake, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, Oil, more
"From tastedotcom.au. Yield is 1.5 cups and based on 1 teaspoon per serve estimate 65 serves."
Ingredients
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.