Paleo Dukkah

All of our awesome recipes are kindly supplied by Smith St Paleo. Do you even dukkah? If you don't you should start. This crumbly Egyptian spice mix is like fairy dust, you'll want to sprinkle that shizzle everywhere. Add to soups, salads, or dressings. Mix it through zoodles. Roast it on your veggies. Spice up your eggs or crust up your meat- whatever the hell you're into dude. Just get involved. So you want me to teach you how to dougie, soz, I mean dukkah? Then keep reading..... INGREDIENTS
  • 4 lamb fillets (around 180 grams each)
  • 1/2 cup hazelnuts, toasted
  • 1/2 cup sesame seeds, toasted
  • 1/4 cup coriander seeds, toasted
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon dried mint
  • 1/2 teaspoon sea salt
  • Pinch of cinnamon
  • Pinch of white pepper
METHOD
  1. Preheat oven to 160 degrees Celsius.
  2. Toast your hazelnuts on a dry oven tray for 10 minutes.
  3. If your hazelnuts still had their brown skin, just rough them up a bit in a clean tea towel while warm and most of the skin will come off.
  4. Toast your coriander seeds and sesame seeds over a medium heat in a dry pan for a few minutes, until you see the seeds changing colour and becoming fragrant.
  5. Put all the dukkah ingredients into a food processor and pulse until nuts are broken down to a crumble and everything is well combined.
Store in an airtight container.   For more yummy, healthy recipes hop over to Smith St Paleo.