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Dukkah
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
"Curtis Stone's fiery Middle Eastern condiment adds exotic flair to veggies, meats, and fish."
Ingredients:
62.50 ml hazelnuts
40.00 ml coriander seeds
24.00 gm sesame seeds
20.00 ml cumin seeds
0.60gm fine sea salt
1/8 tsp freshly groundblack pepper
1/8 tsp cayenne pepper
Instructions:
Preheat the oven to a toasty 200C (180C).
Spread hazelnuts on a baking tray and roast for 8 minutes until golden, stirring occasionally. Let cool, then rub in a towel to remove skins.
In a small heavy frying pan over medium heat, toast coriander seeds for about 3 minutes until aromatic. Remove and set aside. In the same pan, toast sesame seeds and cumin seeds for about 3 minutes until aromatic. Cool.
Pulse coriander seeds in a food processor 4 times to break them up, then add hazelnuts, sesame seeds, and cumin seeds. Pulse until mixture resembles coarse breadcrumbs; be cautious not to over-blend to avoid a paste-like texture.
Place the dukkah in a bowl and blend in the salt, black pepper, and cayenne.