(Taken from Annabel Langbein Simple Pleasures cookbook)
½ cup hazelnuts
1 cup almonds
2 tsp cumin seeds
1 tbsp coriander seeds
1 ½ tsp fennel seeds
2 tsp sesame seeds
1 tsp salt
Preheat the oven to 180oC. Spread the hazelnuts onto a baking tray and the almonds, cumin, coriander, fennel and sesame seeds onto another. Its important to keep the hazelnuts separate as you needs to de-skin them once roasted.
Place both trays in the oven and roast for about 10 minutes or until the nuts and seeds are golden and fragrant.
Tip the roasted hazelnuts onto a clean tea towel and rub gentle to loosen the skins. You don’t have to be too meticulous but remove most of them otherwise the taste is quite bitter. Discard the skins and put the hazelnuts into a food processor with the roasted almonds, cumin, coriander, fennel, sesame seeds and salt. Pulse several times to form fine crumbs. Be careful not to over mix otherwise you will start creating nut butter.
Dukkah keeps for weeks in an airtight container.
Change it up:
Try this recipe with other nuts such as pistachio or cashew or try adding in some pumpkin seeds for extra zinc.
Dukkah is another staple in my fridge. Its great sprinkled on salads, pasta, added to hummus spread on crackers, or my favourite indulgence, straight off a spoon! It adds a wonderful slightly salty, earthy, yumminess to pretty much any dish or side.
Nuts are a great source of protein and contain heart healthy substances such as unsaturated fats, omega 3, fibre, vitamin E, minerals and plant sterols. Nuts can help lower cholesterol and reduce inflammation.
Nuts are high in antioxidants that protect against oxidative damage in the body caused by modern lifestyles. Being high in protein and good-fats they are satiating, helping to keep you full and regulating blood glucose. Almonds have actually been shown to aid weight loss.
Generally it’s healthier to eat nuts raw or lightly roast them. Dry roasted is best but avoid those that have been roasted in vegetable and seed oils.
Nuts can be stored at room temperature making them ideal for snacking on, however if you are storing them for a long time, then they are best kept in the fridge or freezer to keep them fresh.