This nuts, seeds and spice mixture is easy to make and very versatile. It requires dry-roasting, so be sure not to burn the seeds and nuts. And don’t go too hard on the mortar and pestle as it will overwork the mixture into a paste. The texture of home-made bread-crumbs is what we’re going for.
1 Tbsp coriander seeds
1/2 tsp black peppercorns
1 Tbsp fennel seeds
1 1/2 tsp cumin seeds
3 Tbsp hazelnuts
1 Tbsp sesame seeds
Salt to taste
Pre-heat oven to 325 F.
Spread the hazelnuts on a baking sheet and place in the oven for 20 minutes. Remove and let cool.
In the meantime, heat a small skillet over medium heat.
Add the coriander and peppercorns and toast them, constantly swirling the pan over the heat until fragrant, approximately 30 seconds.
Add the fennel seeds and toast, swirling, until aromatic, approximately another 30 seconds.
Use a spice grinder or mortar and pestle and grind the seeds and peppercorns into tiny pieces, but not a paste. Transfer to a medium bowl.
Decrease the heat to low and roast the sesame seeds being careful not to burn them. Set aside.
Rub hazelnuts in your hands to remove some of the skins. Using the mortar and pestle, chop them until coarse, about the size of peppercorns and add to roasted seeds.
Add roasted sesame seeds and salt.
The dukkah can be refrigerated in an airtight container for a few weeks.
Serve over roasted vegetables, salads, baked eggs or with olive oil.