Egyptian Toasted Hazelnut and Seed Dukkah

What you need

• 70 g (1/2 cup) hazelnuts
• 40 g (1/3 cup) sesame seeds
• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1/2 tsp black peppercorns
• 1 tsp flaky sea salt

Method

Restated from the original video

1. 1

   Toast the hazelnuts in a dry frying pan over medium heat, shaking often, until browned in spots and fragrant, 6-8 min.

2. 2

   Tip them into a clean kitchen towel and rub to loosen most of the papery skins. Let cool.

3. 3

   In the same pan, toast the sesame over medium-low heat until pale gold, 2-3 min. Move to a bowl.

4. 4

   Toast the coriander, cumin and peppercorns until they smell warm and the coriander starts to pop, 1-2 min. Let cool.

5. 5

   Crush the spices with a mortar and pestle or pulse in a spice grinder until coarse, not powdery.

6. 6

   Chop or pulse the hazelnuts until they look like coarse crumbs with some bigger bits.

7. 7

   Mix the hazelnuts, spices and sesame with the salt. Taste and add more salt if needed.

8. 8

   Cool completely and store in a sealed jar for up to 1 month.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.