Cookbook

Pistachio & Hazelnut

Dukkah

1 Prep 15 minutes / Cook 15 minutes

2 Makes 1 cup

75g (½ cup) pistachio kernels

75g (½ cup) hazelnuts

40g (¼ cup) sesame seeds

2 tablespoons coriander seeds

2 tablespoons cumin seeds

¼ teaspoon black peppercorns

1 teaspoon sea salt

Extra virgin olive oil, to serve

Sliced crusty bread, to serve

1. Preheat over to 180°C no fan (160°C fan-forced).

2. Place pistachios and hazelnuts on a large baking tray. Roast

for 5 minutes or until lightly roasted. Tip nuts onto a clean tea

towel and, using the tea towel, rub o as much skin as possible.

Transfer to a bowl. Set aside to cool.

3. Place nuts into blender jug and secure lid.

3 PULSE 8 – 10 pulses or until ﬁnely chopped and return nuts

back to bowl.

4. Heat a frying pan over a medium heat. Add sesame seeds and

cook for 2 minutes or until lightly toasted, while stirring. Add to

pistachio mixture.

5. Add coriander seeds, cumin seeds and peppercorns to the

frying pan. Cook, stirring, over medium heat for 4 minutes or

until fragrant and seeds begin to pop. Set aside to cool.

6. Place spices and salt into blender jug and secure lid.

4 MILL 1 minute or until ﬁnely ground. Add to sesame seed

mixture and toss to combine.

Serve: place some dukkah and extra virgin olive oil into

separate bowls. Serve with bread.

Storage: store in an airtight container in a cool, dark place, or

in the fridge, for up to 2 months.