Claudia Roden, inspired by her mother.
60g blanched hazelnuts
250g sesame seeds
125g coriander seeds
60g cumin seed
Salt and freshly ground black pepper to taste
Toast the nuts and seeds each separately in turns for 1 – 2 minutes in a large dry frying pan until the hazelnuts and sesame seeds just begin to colour and the coriander and cumin seeds just begin to give off a slight aroma, stirring constantly.
Put them together in a food processor with salt and pepper and grind them until they are finely crushed but not pulverized. Be careful not to over-blend or the oil from the too finely ground seeds and nuts will turn them into a paste. Dukkah should be a crushed dry mixture, not a paste.
Taste and add more salt and pepper if desirable.