Hazelnut Dukkah
An Egyptian nut and seed blend, toasted and coarsely crushed, for scattering over almost anything.
Servings 10 people
Ingredients
- 50 g hazelnuts
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 2 tsp sesame seeds
- 1 tsp demerara sugar
- 1 tsp salt flakes
Instructions
- Heat oven to 180C/160C fan/gas 4. Mix the seeds and nuts together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
- Tip into a food processor and pulse a few times just until the nuts are chopped not smooth. Add the salt and the sugar and serve.