Dukkah

Dukkah

Ingredients:
nuts, almonds
nuts, hazelnuts or filberts
seeds, sesame seeds, whole, dried
spices, coriander seed
spices, cumin seed
spices, pepper, black
salt, table

Directions:
Preheat the oven to 180C or160C if using a fan forced oven.
Spread the almonds and hazelnuts onto oven trays and roast them in the oven about 10 minutes or until toasted.
Transfer the hazelnuts to a clean tea towel and rub nuts in tea towel to remove as much of the hazelnut skin as possible.
Allow the nuts to cool.
Meanwhile, toast the sesame seeds in a dry frying pan over a low heat, stirring occasionally until they golden brown.
Transfer the sesame seeds to a large bowl and allow to cool.
Process almonds and hazelnuts, until chopped finely.
Add this to the sesame seeds.
Combine the coriander and cumin seeds in a dry frying pan, cook over low heat, stirring occasionally until fragrant.
Again allow this mix to cool.
Grind seeds using a mortar and pestle or spice grinder or a mini-mill.
Mix all of the ingredients together and mix well.