Dukkah

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A dukkah that is totally compliant! Dukkah is traditionally used for dipping bread in, first in olive oil, then in the dukkah. You can use it the same way for dipping things like vegetables instead or as a crumb for coating food before cooking. Try my Dukkah Crusted Fish to start you off!

 

Dukkah – Makes 2 quantities (90g each)

 

60g hazelnuts

½ tbsp sesame seeds

1 tbsp coriander seeds

1 tbsp cumin seeds

½ tsp pepper

½ tsp salt

 

Heat a frying pan over low heat and add hazelnuts. Toast in the pan, tossing every few minutes until nicely toasted. Place in a tea towel and rub to remove the skins. Don’t worry about getting all the skins off. Place the hazelnuts in a food processor or chopper. Place sesame seeds, coriander seeds and cumin seeds in frying pan over low heat. Toast, stirring frequently until sesame seeds are toasted and starting to brown. Remove from pan and let the spices cool off. Add toasted spices to hazelnuts along with the salt and pepper. Process until you get a mixture that looks like breadcrumbs. Store in an airtight jar and use as you would use regular dukkah.

Nutritional Info:

Cals – 247.2

Fat – 22.7g

Protein – 6.6g

Total Carbs – 9.7g

Fibre – 5.2g

Sugars – 1.7g

Net Carbs – 4.4g