One triggered by Paul and Liz’s trip to New Zealand in 2009. It made such an impression that Paul had to write about it so there’s clearly a need to make a note of it. The idea is to dip bread in olive oil, then into this Dukkah mixture.
This version comes from Claudia Roden’s, A New Book of Middle Eastern Food .
Planning
| serves: | An army |
| preparation time: | 15 mins |
| cooking time: | n/a |
Ingredients
- 500g sesame seeds
- 250g coriander seeds
- 125g hazelnuts
- 125g ground cumin
- Salt & pepper
Method
Dry roast the ingredients separately, so as not to overcook any). Pound them together until they are finely crushed but not pulverized to a powder. A short blast in an electric blender woudl seem to save a lot of effort. Too long will release oil from the seeds and nuts forming a paste which we don’t want.
Season with salt and pepper to taste.
This mixture can apparently be stored for many weeks in covered jars.
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