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 petit poisson. 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 spice blend is great, and I used it immediately to crust a 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.
This spice blend can be used in so many ways. The possibilities really are endless. I sprinkle it on salads or baked potatoes. And even use it as a seasoning for popcorn. Since first making this recipe I have given many jars away as gifts and they are always well received. So if you make this for yourself be sure to make extra for a friend.
- 70 mls sesame seeds
- 50 mls coriander seeds
- 30 mls cumin seeds
- 70 g hazelnuts
- 5 mls 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