An Egyptian flavoursome, crunchy nut, seed, spice and herb blend with optional cocoa for extra depth and richness. Traditionally used as a dip for bread, which is first dunked in olive oil.
Dry roast the hazelnuts in a hot oven for about 5 minutes. Alternativly toast them in a pan over a medium heat on the stove top. They should be golden, but not burnt. Remove their skins (if needed) by rubbing them together in a clean tea towel.
50 g hazelnuts
Dry fry the sesame seeds over a medium heat until fragrant and just starting to brown. About three minutes.
50 g sesame seeds
Remove the sesame seeds and dry fry the coriander seeds for a minute followed by the cumin seeds until they're both fragrant and lightly browned. About two minutes in total.
2 tbsp coriander seeds, 1 tbsp cumin seeds
When all of the above have cooled down, throw all the ingredients into a coffee grinder or mini food processor and blend to a coarse breadcrumb type consistency. Be careful not to overblend, you want some crunch, not a powder.
1 tsp green peppercorns, ½ tsp sea salt, ½ tsp dried thyme, 2 tsp cocoa powder
Notes
Makes 2 x 50 ml jars.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.