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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 20 |
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Now I know there are a lot of dukkah recipes out there but this is from Ian Hemphill a master spice maker who is rather famous here in Australia. This is not comparable to any other version - I promise. By the way I use this for my turkish lamb pide but it may be served with turkish bread (plain pide), dipped in a good olive oil then dipped in this mixture - heavenly! Dukkah can also be used in coating for fish and chicken or sprinkled over salads. Ingredients:
3 1/2 tablespoons hazelnuts |
4 tablespoons pistachio nuts |
10 tablespoons sesame seeds |
5 tablespoons ground coriander |
2 1/2 tablespoons ground cumin |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. Roast hazelnuts and pistachios. Then chop them in a food processor.
2. Toast sesame seeds in dry pan until golden brown. Careful don't let burn as soon as they start turning brown remove from heat!
3. Blend all ingredients together and store in airthight container.
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