Dukkah

Dukkah

By
From
Turkish Flavours
Makes
2 cups
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
150g hazelnuts
100g sesame seeds
60g coriander seeds
50g cumin seeds
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Method

  1. Preheat the oven to 160°C. Roast the hazelnuts on a baking tray for 10 minutes, or until fragrant. Rub the hazelnuts in a clean tea towel to remove the skins. Chop in a food processor until the hazelnuts are the size of coarse breadcrumbs.
  2. Stir the sesame seeds, coriander seeds and cumin seeds in a dry frying pan over high heat for 5 minutes, or until fragrant. Transfer the seeds to a mortar and roughly grind with a pestle.
  3. Combine the nuts and seeds with the sea salt and black pepper. Store in an airtight container for up to a month.

Note

  • Serve dukkah sprinkled over dips or Turkish bread.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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