Dukkah

Ingredients

• 40 g sesame seeds, unhulled
• 30 g blanched peanuts or hazelnuts
• 20 g coriander seeds
• 20 g cumin seeds
• 10 g black peppercorns, Tellicherry
• 5 g dried chilli flakes, Aleppo or Marash
• 5 g fine sea salt

Method

1. 1
   Toast sesame seeds in a dry skillet over medium heat for 3–4 minutes, shaking frequently, until fragrant and lightly coloured; transfer to a bowl.
2. 2
   Toast peanuts in the same skillet for 2–3 minutes until golden and aromatic; add to sesame.
3. 3
   Toast coriander seeds for 2 minutes until fragrant; transfer to bowl.
4. 4
   Toast cumin seeds for 2 minutes until fragrant; add to bowl.
5. 5
   Toast black peppercorns for 1 minute; add to bowl and allow all components to cool to room temperature.
6. 6
   Coarsely grind cooled ingredients in a mortar with a pestle or spice grinder, preserving some texture.
7. 7
   Stir in dried chilli flakes and fine sea salt; transfer to an airtight container and store in a cool, dark place for up to 3 months.