Dukkah

Method

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1. Toast the hazelnuts in a dry pan over medium heat for 8 minutes, shaking often, until the skins darken and loosen. Tip into a tea towel and rub the skins off.

   Mark done Start 8 min timer

2. Toast the coriander, cumin and fennel seeds together for 2 minutes, until they smell warm and begin to pop. Tip out.

   Mark done Start 2 min timer

3. Toast the sesame seeds alone for 90 seconds, until pale gold. They burn faster than anything else here.

   Mark done Start 90 sec timer

4. Grind the peppercorns and toasted spice seeds in a mortar or spice grinder to a coarse powder.

   Mark done

5. Pound the hazelnuts separately to a rubble the size of coarse gravel. Stop well before they turn oily.

   Mark done

6. Combine everything with the sesame seeds, salt and dried mint and toss well.

   Mark done

7. Serve in a bowl beside a dish of olive oil, with bread for dipping into one and then the other.

   Mark done

Chef’s Tips

• Toast each thing separately. The timings are not close.
• Pound, do not blend. Blending makes nut butter.
• Keep it dry — no oil in the mix itself.

Common Substitutions & Variations

• Fresh herbs work in place of the dried mint at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Flatbread and olive oil
• Boiled eggs
• Roast vegetables

Storage & Reheating

An airtight jar in a cool cupboard for 4 weeks. It goes stale rather than off; the nuts lose their crispness first.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.