Calla Lily Recipes 食谱篇 - DUKKAH

(DUKKAH)

Ingredients :-

2/3 cup (110g) blanched almonds

2/3 cup (110g) hazelnuts

½ cup (75g) sesame seeds

¼ cup (20g) coriander seeds2 tablespoons cumin seeds

2 tablespoons freshly ground black pepper

2 tablespoons flaked sea salt or freshly ground salt

1. Preheat oven to 180°C/160°C fan-forced.

2. Spread almonds and hazelnuts on oven trays, roast in oven for about 10 mins or until toasted. Transfer hazelnuts to a clean tea bowl and rub them briskly with the towel to remove as much of the hazelnut skin as possible; cool.

3. Meanwhile, toast sesame seeds in a medium dry frying pan over low heat, stirring occasionally until golden brown. Transfer the sesame seeds to a large heatproof bowl; cool.

4. Process the almonds and hazelnuts, until finely chopped; mix with sesame seeds.

5. Combine coriander and cumin seeds in same medium dry frying pan, cook over low heat, stirring occasionally until fragrant; cool. Grind seeds using a mortar and pestle or spice grinder.

6. Add ground cumin and coriander seeds to almond mixture with pepper and salt, mix well. Store in airtight jars.

COOK’S NOTE : Dukkah in delicious with olive oil and bread, sprinkled over salads, vegetables, barbecued meats, seafood and soups. It can be stored in an airtight container for up to a month.