Preheat oven to 180 degrees celsius. Roast hazelnuts on a baking tray, until lightly toasted (approx 5 mins). Rub the hazelnuts in a clean towel to remove brown skin. Allow to cool.
Roast almonds for about 5 minutes until lightly browned. Allow to cool.
Lightly toast the sesame seeds until golden. Add to cooled hazelnut and almonds.
Lightly toast coriander and cumin until lightly browned. Once all ingredients have cooled, place them all into a food processor or coffee grinder and grind until coarse. You can also use a mortar and pestle!
Season with salt and pepper.
Note: the dukkah should be dry, not oily!
To serve as a dukkah, dip fresh bread in extra virgin olive oil then dip in dukkah. Enjoy! Dukkah can also be used as a seasoning on baked fish or meats, or as a salad topping.
Macadamia & Almond Dukkah – an easier alternative!Macadamia-Almond-Dukkah-recipe Try this combination of ingredients for a quicker dukkah, absolutely delicious! 1 cup macadamias, 1 cup blanched almonds, 1/4 cup white sesame seeds, 4Tbs garam masala, pinch himalayan rock salt, pinch ground black pepper. Use same roasting & grinding method as above!
Contributed By: Kellie Murray to Honest to Goodness.