I made this for the first time this week and it was really good.
1/3 cup hazelnuts (filberts)
1/4 cup sesame seeds
1 Tbs coriander seeds (we were short a 1/4 Tbs though)
1 Tbs cumin seeds
1 tsp freshly ground black pepper
1/2 tsp flaked sea salt (I would cut down on this next time)
1. Preheat oven to 350
2. Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Rub the hazelnuts between a clean tea towel to remove as much skin as possible.
3. Place the toasted hazelnuts in the bowl of a food processor and process until coarsely chopped. Transfer to a large bowl.
4. Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes or until aromatic and seds begin to pop. Transfer seeds to a mortar and pestle. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
6 Serve dukkah with some extra virgin olive oil and crusty bread.
Makes about 1/3 cup, or fills one of those small "snack size" ziplock bags.
You can also use on roasted vegetables (potatoes, cauliflower, carrots, etc, but bland ones will really showcase the flavor of the spice). Or, pasta, feta cheese, peaches, in hummus or other dips, on flat bread, eggs, stirred into whole grain pasta dishes, whisked into salad dressings.
The version I used is from the OSU Extension "Spices and Herbs Recipe Booklet". I can't find it online, but this version is the one I can vouch for
Have you ever made it? How do you make it different? I'm looking forward to making it again and will change it up a little (maybe do one large base batch and then add different spices to smaller amounts and see what I like best).