I have never had Dukkah before, even though I have seen it on the shelves in various deli’s and Woolworths stores. When we went to Sofia’s my dad ordered the dukkah spiced petite poissin. Inspired to finally make some, I went shopping for hazelnuts which sat in their brown paper bag on my kitchen counter for a week while I fought off the heat wave. As soon as I could face the heat of the kitchen I gave this recipe a go! The dukkah is great, and I used it immediately to make a dukkah encrusted piece of tuna for supper. I have bottled some to take as a thank you gift to the next person who invites us for dinner.
- 70mls sesame seeds
- 50mls coriander seeds
- 30mls cumin seeds
- 70g hazelnuts
- 5mls salt
- in a dry drying pan, toast the sesame seeds, coriander seeds and cumin seeds
- remove and place into a blender with the salt
- roast the hazelnuts and roughly chop them
- add them to the blender
- use the pulse function to grind to a coarse powder
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