This exotic condiment, created by Curtis Stone, will spice up any vegetable, meat or fish dish with Middle Eastern fervour.
- Preheat the oven to 200C (180C).
- Arrange the hazelnuts on a baking tray and roast, stirring occasionally, for about 8 minutes, or until fragrant and golden. Cool completely. Rub the hazelnuts in a tea towel to remove the dark brown skins.
- Heat a small heavy frying pan over medium heat. Add the coriander seeds and stir for about 3 minutes, or until aromatic and toasted. Remove the coriander seeds and set aside. In the same pan, stir the sesame seeds and cumin seeds for about 3 minutes, or until they are toasted and aromatic. Cool completely.
- In a food processor, pulse the coriander seeds 4 times to break them up. Add the hazelnuts, sesame seeds, and cumin seeds. Pulse to make a very coarse blend. It should be the texture of coarse breadcrumbs. Over-blending will make a paste that is undesirable.
- Transfer the dukkah to a bowl and stir in the salt, black pepper, and cayenne.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set