Dukkah So Tasty

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Dukkah

"An Egyptian spice combo that is notable. The more you consume it the more addictive it will become. Serve with toasted crusty bread (Turkish bread is amazing for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and revel in this particular and addictive mix."

Ingredients :

2/3 cup hazelnuts
1/2 cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons freshly floor black pepper
1 teaspoon flaked sea salt

Instructions :

Prep : 20M	Cook : 24M	Ready in : 25M

Preheat the oven to 350 ranges F (one hundred seventy five degrees C). Place the hazelnuts on a baking sheet, and bake for approximately five mins, or till aromatic. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to do away with the skins. Set apart to cool.
In a dry skillet over medium warmness, toast the sesame seeds till light golden brown. Pour into a medium bowl as soon as they may be performed so they may now not retain toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring sometimes until they begin to pop. Transfer to a food processor. Process until finely floor, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the meals processor, and system until finely floor. Stir into the bowl with the spices. Season with salt and pepper, and mix well.

Notes :

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