Dukkah
- ¾ cup hazelnuts
- ¼ cup coriander seeds
- 2 tablespoons sesame seeds
- 2 tablespoons cumin seeds
- 1 teaspoon black peppercorns
- 1 teaspoon fennel seeds
- ½ teaspoon salt
Instructions:
Dukkah is often served as a dip or spooned over cooked meat and vegetables.
- Put all ingredients, except salt, in a pan over medium heat and toast for two minutes.
- Let cool then mix with salt and grind either in a food processor or with a mortar and pestle. The texture should be coarse, not as smooth as a paste. Can be stored in an airtight container for several weeks.