to make - dukkah

There isn't a day that goes by I don't think about their dukkah on flat bread!!
Dukkah what?
Bought dukkah at Ottolenghi in London after I saw a recipe in their book.. and just had to have it!
Didn't know what it exactly was or what it tasted like, of what its uses for but the ingredient list sounded very promising!

So I played around with it,
but it wasn't until I tasted The Fat Radish Dukkah on Flatbread dish that i had a Dukkah revelation!!! There isn't a day that goes by I don't think about their dukkah on flat bread!!

Dukkah mixed with olive oil, salt flakes, flat bread,
It was like salty healthy nutella!!
Words cant descibe it!
But let me tell you!
Not a day goes by! Not a day!!

short recipe to make it

Dukkah
recipe from: the fat radish
recipe type: condiment, to serve on the side, to snack

what you need:
70g hazelnuts, with their skins
2 tbsp sunflower seeds
1 tsp fennel seeds
1 tbsp cumin seeds
1 tbsp dry green peppercorns (or white, as an alternative)
3 tbsp coriander seeds
1½ tbsp sesame seeds
½ tsp nigella seeds
½ tsp Maldon sea salt
1 tsp paprika

If you don't like hazelnuts or have a nut allergy,
this is a almond version.

Almond dukkah
recipe from: Jessica Sepel from JS Health
recipe type: to serve on the side, to snack, condiment
makes 1 cup

what you need:
1/2 cup almonds
1/4 cup coriander seeds
3 tbsp sesame seeds
2 tbsp cumin seeds
1 tbsp black peppercorns
1 tsp fennel seeds
1 tsp dried mint leaves
1 tsp pink himalayan salt

what to do:
Heat a thick/heavy based frying pan on a high heat.  Once heated, add the almonds, and dry roast until slightly browned and fragrant.  Be careful they don’t burn.  Remove from the heat, and let them cool completely.
Repeat this procedure for each of the seeds and peppercorns (separately) and allow each to cool completely.
Place all of the nuts, seeds and peppercorns along with the mint and salt into a mortar and pound until the mixture is crushed.  If you don’t have a mortar you could use a food processor, and pulse the ingredients, do not allow the mixture to become a paste though, keep it coarsely chopped.
Store the mixture in an airtight container in a cool place for up to 1 month.

Serving tip:
Traditionally it is eaten with bread dunked in oil then dipped into the dukkah.  I like to roll my boiled eggs in the dukkah.