Serve this nutty spice mix with toasted pitta and olive oil or use in a dish to add some Egyptian spice
Prep:10 mins
Serves 4 – 6
50g blanched hazelnuts1 tbsp cumin seeds1 tbsp fennel seeds1 tbsp coriander seeds2 tbsp sesame seeds
STEP 1Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.STEP 2Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.
