Ingredients for your Dukkah:50g hazelnuts
50g pistachios (or almonds)
20g sesame seeds
13g coriander seeds
13g cumin seeds
13g sweet paprika (optional)
5g cinnamon stick ground
1g salt or less to taste.
8-10g fennel seeds (optional).
Experiment with all the ‘optionals’.
Method:Roast hazelnuts and remove skins by rubbing. Roast pistachios/almonds also. Lightly toast the sesame seeds, set aside. Gently toast the coriander, cumin and fennel seeds until aromatic.
In a coffee or spice grinder reduce the spices until finely crushed but not powdery. In a food processor (or grinder) grind the nuts coarsely. Mix with the sesame seeds, all the spices and salt.
Store in an airtight container.
Serve with fresh bread dipped in EVOO (extra virgin olive oil) and then dukkah. It makes a lovely nibble before dinner with a fresh white wine or a good red before dinner. Also very good cooked in oil with onions before adding couscous... oh yum! If you would like the recipe for that, let me know. Applause… ;-)
|Here is the French Island Olive Grove stall at the Farmers Market. Notice that the oil is a little cloudy. It's certified organic, pressed on the farm, not filtered and full of goodies. Oh, YUM. Alison is very pleased with the new press.|
Let me know if you try the recipe and I do hope you like it.
Great gustatory grinning,