Posted by: Jonjon | March 29, 2009

Dukkah 8/10

Dukkah 8/10

March 29 2009


* 2 tablespoons and 2 teaspoons hazelnuts 20g
* 2 tablespoons sesame seeds 20g
* 1-1/2 teaspoons coriander seeds 2g
* 1-1/2 teaspoons cumin seeds 3g
* 1-1/2 teaspoons freshly ground black pepper 3g
* 1/4 teaspoon flaked sea salt 1g

1. Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
2. In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.

This was a way to use up my hazelnuts. The flavor was not bad. I added a bit more sea salt to taste. The flavor was “just okay”. Nothing surprisingly good. I had this with my honey hazelnut spread. It wasn’t a good marriage of flavors, but it worked nevertheless.


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