Dukkah Spice Blend

• •1 cup Raw hazelnuts
• •1 cup White sesame seeds
• •2 tablespoons Coriander seeds
• •1 tablespoon Cumin seeds
• •1 teaspoon Black peppercorns
• •1 teaspoon Fine sea salt

Instructions

1. 1

   Preheat oven to 350°F (175°C) or use a dry skillet. Spread hazelnuts on a baking sheet and toast for 8-10 minutes, or toast in a dry skillet over medium heat, stirring frequently, until fragrant and skins start to loosen.

2. 2

   While still warm, transfer hazelnuts to a clean kitchen towel. Rub vigorously to remove as much of the papery skins as possible. Discard skins. Let the peeled hazelnuts cool completely.

3. 3

   In a dry skillet over medium-low heat, add the sesame seeds. Toast, stirring constantly, for 3-5 minutes until golden brown and fragrant. Transfer to a plate to cool.

4. 4

   In the same dry skillet, add the coriander seeds, cumin seeds, and black peppercorns. Toast over medium-low heat, stirring constantly, for 3-4 minutes until very fragrant. Be careful not to burn them. Transfer to the same plate with the sesame seeds to cool completely.

5. 5

   Once all ingredients are completely cool, combine the toasted hazelnuts, sesame seeds, coriander seeds, cumin seeds, black peppercorns, and sea salt in a food processor or a spice grinder.

6. 6

   Pulse in short bursts until the mixture is coarsely ground. The texture should be sandy with some larger pieces of nuts and seeds, not a fine powder. Be careful not to over-process, or it will turn into a paste due to the oils from the nuts and seeds.

7. 7

   Transfer the Dukkah Spice Blend to an airtight container.

Chef's Tips

• 💡Ensure all ingredients are completely cool before grinding to prevent a pasty texture.
• 💡For best flavor, use whole spices and grind them fresh.
• 💡Adjust salt to your preference.
• 💡Store in an airtight container in a cool, dark place for up to 1 month. For longer storage, you can freeze it for up to 3 months.
• 💡To serve: Dukkah is traditionally served with olive oil and crusty bread. Dip bread in olive oil, then into the dukkah. It's also great sprinkled over eggs, salads, roasted vegetables, or as a crust for fish or chicken.