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Prep Time: 17 Minutes Cook Time: 5 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This dukkah uses almonds and has a hint of fennel to make it a bit different. Great served with oil and Turkish bread, but also nice as a crust for chicken or fish. Australian measurements used. Time includes 15 mins for toasted ingredients to cool. Ingredients:
50 g sesame seeds |
1 tablespoon coriander seed |
2 teaspoons cumin seeds |
1 teaspoon ground cumin |
1 pinch fennel seed |
1/2 teaspoon flaked sea salt |
1/2 teaspoon ground black peppercorns |
80 g blanched almonds, toasted |
Directions:
1. Place all seeds, spices, salt and pepper in a fry pan. Stir over low heat for 5 minutes, or until the seeds are toasted and fragrant. Cool completely.
2. Place almonds and spice/seed mix in your food processor bowl. Process until mix resembles a coarse powder.
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