This is so easy to make and elevates anything you add it to. I had never heard of it before until hubby brought it back from his trip to oz. I was mind blown as it is a seasoning bomb. I looked up the origins and I settled on Egyptian routes as the word means ‘to pound’. I think food that comes from Egypt is really under rated and Morocco takes a lot of the credit. I had some really good dishes while on holiday there, like Egyptian rice and fish baked in fresh tomatoes. I add this to so many things. I have it traditionally by dipping a chunk of bread in olive oil and then dipping into the dukkha. I have also mixed it with olive oil or melted butter so I can use it as a crust. It is also really nice sprinkled over hummus or soup.

Ingredients

• 100g roasted chopped hazelnuts
• 100g toasted white sesame seeds
• 2 tbsp fennel seeds
• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 2 tsp fine sea salt
• ½ tsp fresh black pepper

Directions

1. Add the hazelnuts and sesame seeds in a bowl and set aside.
2. Heat a frying pan over a high heat. Add all the seeds and toast until they start to pop.
3. Add the seeds to a spice grinder or pestle and mortar. Grind or pound until crushed to about half their size so they still have some crunch.
4. Tip the crushed seed into the hazelnuts and sesame seeds. Add the salt and pepper give it a good mix. Store in a jar or airtight container.