dukkah recipe

<div> </div>Photography by Julia Gartland

Dukkah (pronounced DOO-kuh) is a traditional Egyptian spice blend. This version features hazelnut flour, which is rich in <a href=http://oregonhazelnuts.org/nutrition/ target=_blank>magnesium, copper, and fiber</a>. "It has become a staple in my fridge because it's great for dipping bread and veggies or as a marinade or dressing for fish and meat," says chef<a href=http://biglittlenyc.com/ target=_blank>Lauren Gerrie</a>.Ingredients: 1¾ cups organic hazelnut flour 1 tablespoon caraway seeds 1 tablespoon coriander seeds 3 tablespoons hemp seeds ½ cup sunflower seeds 1 tablespoon fennel seeds 1 tablespoon green peppercorn 1 tablespoon pink peppercorn ¼ cup pepitas 1 tablespoon Maldon salt 1 teaspoon fresh cracked pepper 1 cup extra virgin olive oil ½ cup hazelnut oilDirections: 1. Combine hazelnut flour, all seeds, and all nuts into a medium-large skillet and toast on medium-low for about 3 to 4 minutes until it is nutty and fragrant. This brings out all of their natural oils and deepens the flavors. Allow to cool slightly.2. In a food processor, combine toasted mixture with salt and pepper and pulse a few times to break up spices, seeds, and nuts. Add oils and pulse a few more times.Also in this series: <a href=/articles/2017/02/red-sweetpotatoe-gnocchi>Rye and Sweet Potato Gnocchi</a>, <a href=/articles/2017/02/coconut-crumble>Coconut Crumble</a>, <a href=/articles/2017/02/lime-almond-tortillas>Lime and Almond Tortillas</a>, <a href=/articles/2017/02/buckwheat-yeast-waffles>Buckwheat Waffles</a>

Hazelnut flour dukkah

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