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.
Dukkah
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.
