Hazelnut Dukka

Mark Priestley

1/2 cup hazelnuts, roasted 350F for 12 minutes
6 tablespoons coriander seeds
3 tablespoons whole cumin seeds
1/4 cup sesame seeds
1 tablespoon dried thyme
1/2 cup salted roasted pistachios
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper

 Roast the hazelnuts in the oven at 350F for 12 minutes.  Once they finish roasting, let them cool and remove the skins by rubbing the nuts together with a paper towel.  Separately, in a small pan toast the coriander and cumin seeds, stir constantly (about 2-3 minutes).  Remove from heat and transfer to a plate to cool completely.  Once cool, grind in a mortar and pestle, or grind in a spice grinder.  Last, in a small pan toast the sesame seeds over medium heat until golden (about 2-3 minutes).  

Add all of the ingredients to a food processor, and pulse until finely ground.  The mixture will last up to 1 month in an airtight container.  

To eat, grab a piece of pita bread, dunk in olive oil, and dab into your bowl of spice. 

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