Hazelnut Dukkah
Hazelnut Dukkah over goat cheese served with homemade crackers, photo courtesy of Dani Lind
HAZELNUT DUKKAH
This recipe makes any number of servings. Store it in an air-tight container in the fridge and sprinkle it on just about anything: pureed soups, hummus, fried eggs, goat cheese, roasted beets and yogurt, roasted chicken, grilled trout, wild rice - it’s all delicious. You can add toasted and ground pumpkin seeds and/or sesame seeds to the mix if you’d like and adjust the seasoning to fit your taste.
Serves many
Takes 10 minutes
INGREDIENTS:
1 tablespoon coriander seed
1 tablespoon cumin seed
1 tablespoon fennel seed
1 tablespoon caraway seed
2 teaspoons chile flakes
1 cup roasted hazelnuts (no need to peel skins from Midwest-Grown Hazelnuts)
2 teaspoons coarse sea salt
INSTRUCTIONS:
In a shallow pan or skillet on the stovetop over medium heat, toast the spices until fragrant, about 2 minutes, stirring frequently, and being careful not to let them burn.
Combine the toasted spices and chile flakes with the roasted hazelnuts in a food processor or blender and pulse until the mixture is somewhere between coarsely chopped and ground. Alternatively, pound the mixture in a large mortar with a pestle.
Stir in sea salt. Store in an airtight jar in the fridge.
Dani Lind
Recipe by Dani Lind of Rooted Spoon Culinary and Red Clover Ranch
Dani Lind is a chef, caterer, recipe developer, gardener, and forager. Dani loves to create local/seasonal meals for her catering business, Rooted Spoon Culinary and for guests at Red Clover Ranch, a retreat + event space outside of Soldiers Grove, WI. She lives and gardens on a farm near Red Clover Ranch with her husband, dogs, and a small herd of grass-fed organic beef cattle.