Hazelnut Dukkah

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    17mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    222

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.

Inspired by: https://tenina.com/recipes/hazelnut-dukkah

recipe updated Jan 12, 2022

Ingredients

  • Lemon icon
    Lemon
    1
  • Coriander seeds icon
    Coriander seeds
    2 tablespoons
  • Cumin seeds icon
    Cumin seeds
    2 tablespoons
  • Sesame seeds icon
    Sesame seeds
    2 tablespoons
  • Nigella seeds icon
    Nigella seeds
    1 tablespoon
  • Chili flakes icon
    Chili flakes
    1 tablespoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 tablespoon
  • Hazelnuts icon
    Hazelnuts
    100 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon TM5
  • kCook icon Jar
  • kCook icon Frying pan
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl

Step preview

  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
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