Dukkah
Ingredients for about 12c total first; 5c total second
12 c recipe
10 c hazelnuts (1.5 lbs)
alt: 5 c pistachio, 5 c almond or ⅓-⅓-⅓ mix of each
40 T sunflower seeds
15 t fennel seed
20 T cumin seed
20 T green peppercorns
60 T coriander seeds
15 T sesame seeds
5 t nigella seeds
5 t Maldon or other salt
10 t paprika
5 t dried thyme
30 T aleppo pepper
a little cayenne
2 t cinnamon
1 t ground ginger
10 t turmeric
1 oz garlic powder
5 c recipe
4 c hazelnuts (about 2 plastic containers)
alt: 2 c pistachio, 2 c almond or ⅓-⅓-⅓ mix of each
16 T (1c) sunflower seeds
2T fennel seed
8T (1/2 c) cumin seed
8T (1/2 c) green peppercorns
24 T (1.5c) coriander seeds
6T (3/8 c) sesame seeds
2t nigella seeds
2t Maldon or other salt (hold if using salted pepitas and sunflower seeds)
4t paprika
2t dried thyme
12T (3/4 c) aleppo pepper
a little cayenne
.8t cinnamon
1/2 t ground ginger
4t turmeric
1T garlic powder
Preheat the oven to 350 degrees F (175 degrees C).
Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant.
While the nuts are still hot, pour them onto a tea towel.
Fold the towel over them to cover, and rub vigorously to remove the skins.
Set aside to cool. Roast other nuts (almonds, pistachios, sunflower seeds) for less time, perhaps 3-4 min. Skip removing the skins.
In a dry skillet over medium heat, toast the sesame seeds until light golden brown.
Pour into a medium bowl as soon as they are done so they will not continue toasting.
Then toast the coriander and then the cumin seeds and then fennel while shaking the pan or stirring until they begin to pop.
Transfer cumin, coriander, fennel to a food processor. Process until finely ground.
Pour into the bowl with the sesame seeds.
Do the same with the peppercorns, then the nigella,
Add any other spices -- only the thyme is essential -- to that bowl.
Place the cooled nuts into the food processor, and process until coarsely ground.
Stir into the bowl with the spices. Season with salt and pepper, and mix well.
Freezes well