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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup hazelnuts |
6 tablespoons coriander seeds |
3 tablespoons whole cumin seeds |
1/4 cup sesame seeds |
1 tablespoon dried thyme |
1/2 cup salted roasted pistachios |
1/4 teaspoon cayenne pepper |
salt and freshly ground pepper |
Directions:
1. Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant and the skins blister. Transfer the hazelnuts to a kitchen towel and let cool. Rub the nuts together to remove the skins and transfer to a food processor.
2. In a medium skillet, toast the coriander and cumin seeds over moderate heat, shaking the pan, until golden and fragrant, about 3 minutes. Spread the spices out on a plate and let cool completely, then finely grind in a spice grinder. In the same skillet, toast the sesame seeds over moderate heat until golden, 2 to 3 minutes. Transfer the sesame seeds to the plate to cool. Add the coriander, cumin, sesame seeds and thyme to the food processor along with the pistachios, cayenne and 1 teaspoon each of salt and pepper and pulse until finely ground. Transfer the dukka to a bowl.
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