Spicing it up
One of the things I really love to do is to add little bits of this or that to a salad or regular meal. It can really lift it up dramatically. In order to do that you need a bit of repertoire in how to make simple condiments such as this dukkah. It’s mostly known in the middle east but it is slowly making it’s way here as well and I totally love it.
How to make your own dukkah
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- 75 gram hazelnuts, white ones
- 150 gr almonds, white
- 2 tbsp cuminseeds
- 1 tbsp coriander seeds
- 1,5 tsp fennel seeds
- 2 tsp black sesame seeds (or regular if you don’t have black)
- 1 tsp salt flakes
- Preheat the oven to 180 ˚C. (350 F) Mix all ingredients together and spread out over a baking try.
- Place in the oven and roast for about 10 minutes or until golden and fragrant. Don’t let it get too dark as that will make things bitter.
- Leave to cool somewhat before placing in the food processor to grind.
- Don’t turn it too long as it will turn into nut butter, but make into a coarse mixture.
- Leave to cool and store in an airtight container for up to 2-3 weeks
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