Try sprinkling dukkah on hummus, poached eggs or use as a crust for lamb fillets. Makes: 1 cup
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|2 tsp||Fennel seeds|
|2 tsp||Cumin seeds|
|2 tsp||Coriander seeds|
|½ cup||Sesame seeds|
|1 tsp||Sea salt|
- Preheat oven to 180C. Lightly toast the almonds and hazelnuts in separate trays. Rub the hot toasted hazelnuts in a clean tea towel to remove as much skin as easily rubs off.
- Lightly toast the remaining seeds together in a tray until just fragrant and the sesame seeds are lightly golden.
- Place the nuts, seeds and salt in the bowl of a food processor and pulse until the texture is finely chopped but not powder.
- Store cooled dukkah in an airtight container.