---
author:
source: Nom Nom Paleo
video:
hero:
tags: [spice]
draft: true
rating: solid
---

# Dukkah

1. Preheat oven to 350
2. Spread (40 g)[hazelnuts] on foil lined baking sheet
3. Roast for 10-15 min until golden and fragrant
4. Transfer hazelnuts to towel and cool for 5 min
5. Rub off papery hazelnut skins
6. Toast (18 g)[coriander seeds] in a skillet over medium-low heat for 1 minute, shake pan constantly
7. Toast (13 g)[cumin seeds] the same way
8. Toast (50 g)[sesame seeds] the same way
9. Combine all with (30 g)[shelled roasted pistachios] in a bowl
10. Grind in small batches
11. Store in fridge

Will last for a few months covered in fridge.