.:: Med Diet - Mediterranean diet ::.

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Start to finish: 30 minutes
Servings: 4
1 cup whole shelled hazelnuts
1 cup whole shelled almonds
1 tablespoon whole coriander seeds
1 tablespoon whole cumin seeds
1/4 cup whole sesame seeds
1/4 teaspoon salt

1. Preheat oven to 400 degrees. Spread hazelnuts and almonds in a single layer on separate baking sheets and roast for about 10 minutes, shaking the pans every few minutes to prevent scorching. Be especially careful of the nuts in the corners and at the edges, as these will get hot faster. Take the almonds out a minute or two before the hazelnuts, as these are more prone to overheating and turning bitter. Allow nuts to cool completely.
2. Toast coriander, cumin and sesame seeds in a skillet over high heat for about 3 minutes, stirring constantly. Remove from heat, transfer to a plate and allow to cool completely.
3. When ingredients have cooled, transfer to a spice grinder or food processor. Add the salt. Pulse all ingredients together until roughly the size of breadcrumbs. Don’t over-process the mixture—you should stop when it’s still dry and coarse.
Serve with bread and good olive oil. Dip bread first into oil, then the dukkah. Can also be used as a dry marinade for meat, or as a topping for hummus.

Publish date 15/04/2014 17:09
Last updated 15/04/2014 17:10