Dukkah

This exotic condiment, created by Curtis Stone, will spice up any vegetable, meat or fish dish with Middle Eastern fervour.

Recipe «Dukkah» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup hazelnuts, 2 tbsp coriander seeds, 2 tbsp sesame seeds, 1 tbsp cumin seeds, 1/4 tsp fine sea salt , 1/8 tsp freshly ground black pepper, 1/8 tsp cayenne pepper .

Ingredients:

• 1/4 cup hazelnuts 
• 2 tbsp coriander seeds 
• 2 tbsp sesame seeds 
• 1 tbsp cumin seeds 
• 1/4 tsp fine sea salt 
• 1/8 tsp freshly ground black pepper 
• 1/8 tsp cayenne pepper 

Instructions

1. Preheat the oven to 200C (180C).
2. 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.
3. 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.
4. 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.
5. Transfer the dukkah to a bowl and stir in the salt, black pepper, and cayenne.