Name: Karen's Lemony Dukkah Seasoning
Prep time: 14 min
Total time: 14 min
Cuisine: Egyptian
Ingredients: 1/2 cup hazelnuts (skinned (blanched) ); 1 teaspoon dried lemon rind*; 4 tablespoons raw sesame seeds (will toast); 2 teaspoons coriander seeds; 2 1/2 teaspoons cumin seeds; 2 1/2 teaspoons fennel seeds; 1/2 teaspoon Kashmiri chili powder ((can use hot paprika))

Egyptian

Bowl

Dehydrate (dry) the lemon peel. (see instructions below.)Gently toast hazelnuts in a 300 degree oven for 10 minutes. Cool. Add sesame seeds, coriander seeds, cumin seeds and fennel seeds to a small 8 inch skillet. Set heat to medium-low and cook, stirring until the sesame seeds have just turned golden, about 3 minutes; take off heat.

Using a spice grinder (or small food processor) add half of the hazelnuts and pulse until chopped, but not fine with some texture. Add to a bowl. Repeat with last half of hazelnuts.

Add the 4 toasted seasonings and the dried lemon peel to the spice grinder, and pulse until finely chopped. Add to the hazelnuts.

Add the chili powder to the bowl and stir well.I do not add salt to the mix, rather adding a pinch salt when using.

Karen's Lemony Dukkah Seasoning

Utensils needed:

Overview

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