Dukkah
This is a delicious and nutritious topping or side, with Middle Eastern influence
This delicious mixture can be served as a topping, snack or side dish. I love it on steamed greens, on a salad, for dipping flatbreads into or just a spoon as a snack.
Dukkah
Ingredients:
200g hazelnuts
15g fennel seeds
10g caraway seeds
10g coriander seeds
10g cumin seeds
20g mixed sesame seeds
10g dried thyme
5g sea salt
Method:
- Preheat the oven to 180C.
- Place hazelnuts on a baking tray and bake for 8 mins. Remove and place in a clean, dry tea towel and rub them together to remove the skins, set aside.
- Place the seeds, except the sesame seeds in a dry pan and heat on a medium heat for 7-8 mins. You should be able to smell the spices.
- Remove from pan and place sesame seeds on the pan for 3-4 mins until they are lightly toasted.
- To blend, mix all ingredient together in a food processor for one minute or less, enough to blend the spices and coarsely chop the nuts.
Variations: This is a guide recipe. You could add a different nut or mix nuts. You could add sunflower or pumpkin seeds or chilli - its up to you.
Serving suggestions : There are so many options! I love to nibble on it at any stage of the day. Use it to top hummus or serve with bread that you dip in olive oil then dukkah as a snack. It can be added to a salad, vegetable dish, as a topping on eggs......
Storage: Store in an airtight container for up to four weeks.
