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Dukkah
Preparation info
- Makes
1 X 500 ml
Jar - Difficulty
Easy
Appears in
Published 2024
The longer you keep dukkah, the less potent its flavour, so I like to share it around whenever I make a batch, although once you’ve tasted it, you’ll want to sprinkle it on everything from avocado on toast to a roast.
Ingredients
Method
Preheat the oven to 180°C/350°F/Gas 4.
Spread the nuts on two baking trays (hazelnuts on one and pistachios on the other) and toast the pistachios for 6 minutes and the hazelnuts for 10 minutes. Remove from the oven and allow to cool before gathering the hazelnuts in the centre of a clean tea towel and rubbing to remove their skins. Transfer both nuts to the bowl of a food processor.