Dukkah

Dukkah

By
From
Arabesque
Photographer
William Meppem

Ingredients

Quantity Ingredient
8 tablespoons sesame seeds
4 tablespoons coriander seeds
3 tablespoons cumin seeds
50g hazelnuts
1 teaspoon salt
1/2 teaspoon pepper

Method

  1. Roast each ingredient separately, and rub away as much of the brown skin from the hazelnuts as you can. Pound the seeds using a mortar and pestle or whiz them carefully in a spice or coffee grinder. When you grind the sesame seeds and hazelnuts be careful not to overgrind them or they will disintegrate into an oily paste. Combine the nuts and seeds with salt and pepper, and keep in an airtight jar in the refrigerator.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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