1. In a pan on the stovetop over medium heat, or on a baking sheet in a 350 degree oven, roast the hazelnuts and sunflower seeds until fragrant, about 4 minutes, turning frequently. Let cool. 

  2. Next toast the sesame, coriander, cumin, fennel, and caraway seeds until fragrant, about 2 minutes. 

  3. Combine the toasted nuts and seeds, black pepper and red pepper flakes 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.

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Bowl of hazelnut dukkah spice mix. A log of cheese rolled in hazelnut dukkah spice mix.