Make up a jar of this delicious Middle Eastern spice mix and use it to give your salads some crunch, or as a dip with olive oil and crunchy bread. You can also use it as a crunchy coating for chicken or kebabs and it’s great with fish.


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2/3 cup hazelnuts

1/2 cup sesame seeds

2 tbsp coriander seeds

2 tbsp cumin seeds

2 tsp freshly ground pepper

1 tsp salt


Roast the hazelnuts in a 180C oven for 3-5 mins. Rub with a teatowel to remove skin
Chop in a food processor and transfer to a mixing bowl

Roast the sesame seeds in a frying pan for a few minutes (watch them – they can burn quickly)
Add to the chopped hazelnuts

Add the cumin and coriander seeds to the hot pan and roast until fragrant and starting to pop.
Transfer to a mortar and pestle and grind (you can use a spice or coffee grinder).  I like mine fairly course so feel free to experiment
Add to the bowl of nuts and seeds

Add salt and pepper and store in an air tight jar.

A little goes a long way – enjoy!

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