Quick hazelnut dukkah
Toast, crush, scatter. Goes on bread, eggs, salads, soups, roasted vegetables, and the corner of a plate.
The Egyptian table seasoning, hazelnut version. Whole spices and nuts, dry roasted, crushed by hand or pulsed once in a processor.
Ingredients
- 100 g dark-roast hazelnuts
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp white sesame seeds
- 1 tsp flaky salt
- 1/2 tsp black pepper
Method
- Toast the spices in a dry pan, low heat, until they smell loud. Two minutes.
- Add the sesame, toast another minute.
- Tip everything into a mortar with the hazelnuts. Crush rough — you want gravel, not powder.
- Salt and pepper at the end. Store in a jar with a lid.
Notes
Do not use a spice grinder unless you want hazelnut butter. Mortar or one short pulse of a processor.