Dukkah (2) - better

Dukkah

Ingredients for about 12c total in black; 5c total in red

10 c hazelnuts (1.5 lbs) 4 cups (about 2 plastic containers)

alt: 5 c pistachio, 5 c almond or ⅓-⅓-⅓ mix of each

40 T sunflower seeds 16 T (1 c)

15 t fennel seed 6 t (2 T)

20 T cumin seed 8 T (1/2 c

20 T green peppercorns 8 T (1/2 c)

60 T coriander seeds 24 T (1 1/2 c)

15 T sesame seeds 6 T (1/4 c + 2 T)

5 t nigella seeds 2 t

5 t Maldon or other salt 2 t (hold if using salted pepitas and sunflower seeds)

10 t paprika 4 t

5 t dried thyme 2 t

30 T aleppo pepper 12 T (3/4 c)

a little cayenne

2 t cinnamon 0.8 t

1 t ground ginger 0.4 t

10 t turmeric 4 t

1 oz garlic powder 0.4 oz

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 while shaking the pan or stirring until they begin to pop.

Transfer 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.