Hazelnut Dukkah
Serves
4
Total Time
17mins
Calories
228
This Egyptian blend of toasted nuts and spices is delicious sprinkled on vegetables, bread or even your breakfast eggs to fancy them up a little.
- Lemon1zest of, finely grated
- Coriander seeds2 tablespoons
- Cumin seeds2 tablespoons
- Sesame seeds2 tablespoons
- Nigella seeds1 tablespoon
- Chili flakes1 tablespoon
- Pink himalayan salt flakes1 tablespoon
- Hazelnuts100 g
Ingredients
- 1. Place hazelnuts into a cold oven set to 200°C and roast for 14 minutes
- 2. Rub off skins while still hot, and set aside
- 3. Place remaining ingredients into a dry fry pan
- 4. Toast in frying pan until fragrant
- 5. Place hazelnuts and toasted spices into Thermomix bowl
- 6. Blend with MC on - 3 sec, speed 6
- 7. Store in sterilised airtight jar in the fridge for up to a month
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
