I mentioned earlier that I would put up a recipe for Dukkah. Now I know that it is easily bought in supermarkets or speciality stores but I rather like to make my own and this is a recipe I use regularly. I do add different spices on occasions so as to vary it, but this is the basic recipe which is very versatile and easy to make.


4 tablespoons hazelnuts

2 tablespoons sesame seeds

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon fennel seeds

2 teaspoons fine chilli/hot red pepper flakes

2 teaspoons dried mint

1-2 teaspoons sea salt

Dry roast the hazelnuts in a heavy based pan until they emit a nutty aroma. Rub off any loose skins and, using a pestle and mortar, crush the nuts lightly. Dry roast the sesame, coriander, cumin and fennel seeds, along with the chilli/hot red pepper flakes, until they release their fragrance. Add them to the hazelnuts. Crush the mixture lightly so that it is blended but uneven in texture – with some nuts and seeds almost to a powder.
Stir through the mint and sea salt and spoon the mixture into a sterilized airtight jar. Keep the jar in a cupboard out of direct sunlight for 4-6 weeks. 


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