Name: Hazelnut Dukka
Yield: 1
Ingredients: 1/2 c. hazelnuts -; 6 tbsp. coriander seeds -; 3 tbsp. whole cumin seeds -; 1/4 c. sesame seeds -; 1 tbsp. dried thyme -; 1/2 c. salted roasted pistachios -; 1/4 tsp. cayenne pepper -; Salt -; Freshly ground pepper -

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Ingredients for - Hazelnut Dukka

1. 1/2 c. hazelnuts -

2. 6 tbsp. coriander seeds -

3. 3 tbsp. whole cumin seeds -

4. 1/4 c. sesame seeds -

5. 1 tbsp. dried thyme -

6. 1/2 c. salted roasted pistachios -

7. 1/4 tsp. cayenne pepper -

8. Salt -

9. Freshly ground pepper -

How to cook deliciously - Hazelnut Dukka

1. Stage

Preheat the oven to 350 degrees F. Spread the hazelnuts in a pie plate and toast for 12 minutes, until fragrant and the skins blister. Transfer the hazelnuts to a kitchen towel and let cool. Rub the nuts together to remove the skins and transfer to a food processor.

2. Stage

In a medium skillet, toast the coriander and cumin seeds over moderate heat, shaking the pan, until golden and fragrant, about 3 minutes. Spread the spices out on a plate and let cool completely, then finely grind in a spice grinder. In the same skillet, toast the sesame seeds over moderate heat until golden, 2 to 3 minutes. Transfer the sesame seeds to the plate to cool. Add the coriander, cumin, sesame seeds, and thyme to the food processor along with the pistachios, cayenne, and 1 teaspoon each of salt and pepper, and pulse until finely ground. Transfer the dukka to a bowl. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.