Dukkah Rub

1 cup hazelnuts ( canĀ use other types of nuts: blanched almonds, raw cashews or skinned pistachios)
1/4 cup sesame seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
3-4 peppercorns
1 tsp salt
Makes about 5 tbsp

In a heavy bottomed skillet, cook the hazelnuts over medium-high heat. Keep shaking the skillet frequently for 3-4 minutes until toasted and golden. Take out of skillet and let cool.
Add all the seeds and peppercorns to the skillet and toast in the same way. Take out of skillet and let cool.
Put the toasted hazelnuts, seeds and peppercorns with the salt in a food processor or electric grinder and process until cruched to a coarse powder. Don’t over grind or the spices will become oily.
Rub this mixture into meat at least 1 hour before cooking.
Cover tightly and refrigerate until needed.



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