Try this DUKKAH recipe
- Carbohydrate 38.5456900144834 g
- Cholesterol 0 mg
- Fat 83.5891900040332 g
- Fiber 22.6623001838177 g
- Protein 25.4624600026203 g
- Saturated Fat 7.73188000020082 g
- Serving Size 1 1 recipe (162g)
- Sodium 18.2909999978697 mg
- Sugar 15.8833898306658 g
- Trans Fat 3.97981300019933 g
- Calories 922 calories
Step-by-step
- Roast hazelnuts in the oven for 8 min.
- Put the hazelnuts on a kitchen towel and scrub off the skin. Chop coarsely.
- Roast sesame, coriander, cumin and caraway seeds in a pan.
- Beware that nothing burns.
- Grind the spices in the mortar and mix with nut and salt.
Should those skins really come off so easily, or is there a trick to stripping them without losing half the nut? Hazelnuts contain bitter compounds in their papery skins that can muddy the clean, toasted profile of a proper spice blend. Roasting them at 180 degrees Celsius for eight minutes denatures the tight grip of the pellicle, allowing a rough friction rub inside a clean kitchen towel to shatter and remove the bitterness. Sesame, coriander, cumin, and caraway require separate pan-toasting because whole seeds contain volatile oils trapped inside hard cellular walls. Dry heat vaporizes moisture and cracks those microscopic barriers, releasing pyrazines and essential oils that create the characteristic nutty aroma. A mortar and pestle performs better than a mechanical blade grinder here, crushing the ingredients rather than pulverizing them into dust. This physical action preserves distinct textural contrast between crunchy nut fragments and aromatic grit. Salt acts as an abrasive mineral during the mortar stage, shearing plant fibers to release stored flavor compounds more efficiently. Store the finished mixture in an airtight glass jar for up to two weeks, as unsaturated fats from the hazelnuts will eventually oxidize and turn rancid at room temperature.
