Coriander quickly runs to seed in the hot weather. This summer I allowed it to do so, then harvested the seed to use in Dukkah and to save for winter curries.


120 g packet of hazelnuts – make it easy on yourself and buy the skinless ones!

1/2 cup sesame seedsIMG_0654

1 Tbs coriander seeds

1/2 Tbs cumin seeds

1 ts cracked black pepper

1 ts salt flakes – I use Murray River salt

Method: Spread hazelnuts and sesame seeds over a baking tray and bake for several minutes at 160 C until they start to brown. In a small saucepan over medium heat cook coriander and cumin for a couple of minutes, until they become fragrant. Grind coriander and cumin using a mortar and pestle – I find that they stay whole if you try to do this in a food processor. Add all ingredients to a food processor and pulse until a coarse breadcrumb consistency is reached. Serve with warmed fresh bread and oil for dipping.


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