There are so many fantastic uses for dukkah including:
* served with sourdough bread (recipe here) & olive oil
* as a coating on lamb or chicken - then bake in oven
* sprinkled onto pizza dough with olive oil (recipe here) - then baked in oven
* as a topping on soup
* in a dip (recipe here)
pistachio, hazelnut & macadamia dukkah
1/2 cup pistachio nuts
1/2 cup roasted hazelnuts
1/2 cup macadamia nuts
1/2 cup sesame seeds
1/2 Tbsp ground cumin
1/2 Tbsp ground coriander
1/2 tsp nutmeg
1 tsp sea salt
1/4 tsp ground pepper
THERMOMIX METHOD
Rub hazelnuts between a clean tea towel to remove as much skin as possible (as skin is bitter).
Rub hazelnuts between a clean tea towel to remove as much skin as possible (as skin is bitter).
Place all ingredients into thermomix and dry roast 8 min/varoma/speed 1. Remove lid and cool.
Once cooled, press briefly 2-4 times/1 second/lid closed/turbo or until desired consistency is reached.
Store in an airtight container in the fridge.
Rub hazelnuts between a clean tea towel to remove as much skin as possible (as skin is bitter).
Add all ingredients to large frying pan and cook, stirring for 2-3 minutes until fragrant and golden.
Place all ingredients into a food processor, spice/coffee grinder and process until resembles fine crumbs. Alternately use a mortar and pestle.
Store in an airtight container in the fridge.
