We discovered Dukkah recently via Athena Calderone and it is quickly becoming indispensable! Absolutely simple to make and the best part is that you can always have a jar of it around.
-2/3 Cup skinned hazelnuts
-1/2 Cup black sesame seeds (you can use regular)
-2 Tbsp coriander seeds
-2 Tbsp cumin seeds
-2 tsp freshly ground black pepper
-1tsp flaked sea salt
Preheat the oven at 350.
Roast the hazelnut on a baking tray for 3 or 4 minutes giving them a stir halfway.
In a food processor, processed the hazelnuts until coarsely chopped and transfer to a large bowl.
Cook the sesame seeds in a frying pan over medium heat for a couple of minutes or until golden stirring frequently. Add to the bowl with the hazelnuts.
Cook the coriander and cumin seeds in the same frying pan over medium heat for a couple of minutes or until they start to "pop".
Transfer to a mortal and pestle and pound until finely chopped.
Add the mixture, pepper and salt to the hazelnut mixture and mix well.
Serve with labneh (greek yoghurt), soft boiled eggs, olive oil and a side of toasts or crackers.
Voila! Home made Dukkak