220g hazelnuts 160g sesame seeds 40g cumin seeds 40g coriander seeds 20g salt 20g black pepper
1. Preheat oven to 180°C. 2. Roast the hazelnuts and sesame seeds in the oven for 5–10 minutes, until browned. Avoid burning. 3. In a frying pan, slowly toast cumin and coriander seeds on medium-high heat. Set them aside to cool. 4. Using a Thermomix or other food processor, blend cumin and coriander seeds with salt and pepper to an almost powder-like consistency. Add the hazelnuts and sesame seeds, and blend to achieve relatively small, even pieces. 5. Store the crumble in an airtight container. Dukkah will keep for at least 3 months.
