Yield4 Cups (2 tbsp serving)
1 cup sesame seeds
1 ¾ cups coriander seeds
⅔ cup blanched hazelnuts, skinned
½ cup cumin seeds
½ teaspoon salt
¼ teaspoon freshly ground black pepper
- Preheat the oven to 350 degrees. Put each variety of seeds and nuts of a separate tray or a shallow oven dish and roast them all for 10 to 20 minutes, until they just begin to color and give oﬀ a slight aroma. As they take diﬀerent times, you must keep an eye on them so that they do not become too brown, and take out each as it is ready. Alternatively, toast them in a large dry frying pan, stirring constantly.
- Put the nuts and seeds together in the food processor with salt and pepper and grind them until they are ﬁnely crushed but not pulverized. Be careful not to over blend, or the oil from the too-ﬁnely ground seeds and nuts will form a paste. Dukkah should be a crushed dry mixture, not a paste. Taste and add salt if needed.
Claudia Roden from “The Oldways Table”
Saturated Fat: 0g