Whip up this mouth-watering spice blend loaded with toasted seeds and nuts. It’s delicious served with grilled pita bread and olive oil. The dukkah will keep for up to 1 week, stored in an airtight container at room temperature.
- Makes1, 1 cup
- Cook time15 minutes
- Prep time5 minutes, + cooling time
Ingredients
- 1/2 cup (70g) hazelnuts
- 1/4 cup (35g) slivered almonds
- 1/3 cup coriander seeds
- 1/3 cup (50g) sesame seeds
- 1 tbs cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
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Method
Step 1
Preheat oven to 200°C. Arrange the hazelnuts in a single layer over a baking tray. Arrange the almond in a single layer over a separate baking tray. Toast in the oven for 6-8 mins, stirring occasionally, or until golden. Cool slightly. Use a clean tea towel to remove skins from hazelnuts. Set hazelnuts and almonds aside to cool completely.Step 2
Heat a small frying pan over medium heat. Cook the coriander seeds, stirring, for 3 mins or until fragrant. Transfer to a small plate and set aside. Add the sesame seeds, cumin seeds and fennel seeds to the pan and cook, stirring, for 3 mins or until toasted. Transfer to a separate plate and set aside to cool completely.Step 3
Transfer the coriander seeds to a food processor and process until coarsely chopped. Add the hazelnuts, almonds and sesame seed mixture and process until coarsely ground (mixture should resemble coarse breadcrumbs). Do not blend to a paste.Step 4
Transfer the mixture to a serving bowl. Add the salt, pepper and cayenne pepper and stir to combine.
Curtis Stone's dukkah
- Makes1, 1 cup
- Cook time15 minutes
- Prep time5 minutes, + cooling time
Ingredients
- 1/2 cup (70g) hazelnuts
- 1/4 cup (35g) slivered almonds
- 1/3 cup coriander seeds
- 1/3 cup (50g) sesame seeds
- 1 tbs cumin seeds
- 1 tsp fennel seeds
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp cayenne pepper
Description
Whip up this mouth-watering spice blend loaded with toasted seeds and nuts. It’s delicious served with grilled pita bread and olive oil. The dukkah will keep for up to 1 week, stored in an airtight container at room temperature.
Method
Step 1
Preheat oven to 200°C. Arrange the hazelnuts in a single layer over a baking tray. Arrange the almond in a single layer over a separate baking tray. Toast in the oven for 6-8 mins, stirring occasionally, or until golden. Cool slightly. Use a clean tea towel to remove skins from hazelnuts. Set hazelnuts and almonds aside to cool completely.Step 2
Heat a small frying pan over medium heat. Cook the coriander seeds, stirring, for 3 mins or until fragrant. Transfer to a small plate and set aside. Add the sesame seeds, cumin seeds and fennel seeds to the pan and cook, stirring, for 3 mins or until toasted. Transfer to a separate plate and set aside to cool completely.Step 3
Transfer the coriander seeds to a food processor and process until coarsely chopped. Add the hazelnuts, almonds and sesame seed mixture and process until coarsely ground (mixture should resemble coarse breadcrumbs). Do not blend to a paste.Step 4
Transfer the mixture to a serving bowl. Add the salt, pepper and cayenne pepper and stir to combine.