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  • Basic Toasted-Hazelnut Dukkah

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  • 1/2 cup sliced almonds
    1/2 cup sesame seeds
    1/4 cup dehydrated chopped onion
    1 tablespoon dehydrated minced garlic
    1 teaspoon salt
    1/2 teaspoon coarsely ground black peppercorns
    1 cup hazelnuts, roasted and skinned
    Toast the almonds in a nonstick skillet over medium-high heat until they begin to brown, tossing and stirring nuts fairly frequently for even browning. Remove from heat and scrape nuts onto a platter to cool thoroughly.
    Return skillet to burner and add the sesame seeds, spreading them out into a single layer in pan. Toast over medium-high heat until seeds begin to brown and pop. Toss and stir seeds occasionally for even browning. Remove from heat and scrape seeds from skillet onto platter to cool thoroughly (keep them separate from almonds because you will add them to food processor before you add almonds).
    Return skillet to burner and add the onion and cook briefly until most has browned lightly. This will only take about 30 seconds. Remove skillet from burner and scrape onion onto platter to cool thoroughly.
    Place toasted sesame seeds, toasted onion, dehydrated garlic, salt and ground peppercorns in a food processor and pulse until sesame seeds are partly ground up. Add toasted almonds and the hazelnuts and continue to pulse until mixture is ground to a consistency slightly coarser than cornmeal (with visible chunks of nuts and seeds). Do not allow mixture to become a paste.
    Store in an airtight jar or plastic container. Will keep at room temperature for about 2 months. If you plan to make large quantities of it (it's a great gift!), consider storing some of it in freezer, where it will stay fresh much longer. Makes 2 cups.
    VARIATIONS: For Middle Eastern dukkah, add 2 teaspoons each toasted cumin seeds and ground coriander to bowl of food processor. For Italian dukkah, add dried rosemary, dried basil and dried thyme. For Southwest dukkah, add 2 teaspoons ground cumin and 1 teaspoon each ground chili powder and dried oregano. For smoky-barbecue dukkah, add 2 teaspoons ground chipotle chili pepper (or ground, smoked paprika).
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