An Egyptian blend of toasted hazelnuts, sesame, coriander and cumin seeds with pepper and salt, for dipping bread with olive oil. Serves 8.
75g
2tbsp
1tbsp
2tbsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 75g | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 1tbsp | — | — | |
| 4 | | 2tbsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | 1tsp | — | — |
Put the hazelnuts in the dry frying pan.
Blanched hazelnuts · 75 g
Toast over a medium heat for about 5 minutes, stirring often, until golden and fragrant.
Put the coriander seeds in the frying pan.
Coriander seeds · 2 tbspAdd the cumin seeds.
Cumin seeds · 1 tbspAdd the sesame seeds.
Sesame seeds · 2 tbspToast for about 2 minutes, stirring, until the sesame seeds are golden and the spices smell toasty.
Tip them onto the plate with the hazelnuts.
Leave to cool for 10 minutes.
Tip everything into the small food processor.
Add the peppercorns.
Black peppercorns · 1 tspAdd the sea salt.
Pulse in short bursts until coarsely crushed, like rough breadcrumbs; stop before it turns to a paste.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 75 g | | Put the hazelnuts in the dry frying pan.⏱ 10sResultBlanched hazelnuts |
| 2 | — | | Toast over a medium heat for about 5 minutes, stirring often, until golden and fragrant.⏱ 5 minResultToasted hazelnuts |
| 3 | Toasted hazelnutsstep 2 | | Tip them onto the plate to cool.⏱ 10sResultToasted hazelnuts |
| 4 | 2 tbsp | | Put the coriander seeds in the frying pan.⏱ 5sResultCoriander seeds |
| 5 | 1 tbsp | | Add the cumin seeds.⏱ 5sResultCoriander and cumin seeds |
| 6 | 2 tbsp | | Add the sesame seeds.⏱ 5sResultSeeds to toast |
| 7 | — | | Toast for about 2 minutes, stirring, until the sesame seeds are golden and the spices smell toasty.⏱ 2 minResultToasted seeds |
| 8 | Toasted seedsstep 7 | | Tip them onto the plate with the hazelnuts.⏱ 10sResultSeeds and nuts to cool |
| 9 | — | | Leave to cool for 10 minutes.⏱ 10 minResultCooled nuts and seeds |
| 10 | Cooled nuts and seedsstep 9 | Tip everything into the small food processor.⏱ 15sResultCooled nuts and seeds | |
| 11 | 1 tsp | Add the peppercorns.⏱ 5sResultNuts, seeds and pepper | |
| 12 | 1 tsp | Add the sea salt.⏱ 5sResultDukkah to grind | |
| 13 | — | Pulse in short bursts until coarsely crushed, like rough breadcrumbs; stop before it turns to a paste.⏱ 20sResultGround dukkah | |
| Total Time | 18 min | ||
| Nutrient | Per serving |
|---|---|
| 80kcal | |
| 2g | |
| 7g | |
| 0.6g | |
| 4g | |
| 0.4g | |
| 2g | |
| 294mg |
An Egyptian blend of toasted hazelnuts, sesame, coriander and cumin seeds with pepper and salt, for dipping bread with olive oil. Serves 8.
What you’ll doYou will toast hazelnuts, then coriander, cumin and sesame seeds, cool them, and pulse them coarsely in a small food processor with peppercorns and sea salt.
