Preheat the oven to 180 degrees C. Place the hazelnuts on a baking tray and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a clean drying cloth or paper towels. Fold the cloth over them to cover and rub vigorously to remove the skins. Set aside to cool.
In a dry frying pan over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same frying pan, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds.
Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper and mix well.
Altered ingredient amounts.
I became a member just so that I could rate this recipe--it's excellent! I didn't add the full amount of pepper (personal preference) and left some of the skin on the hazelnuts (to save time) and my guests gobbled it up! Very unique flavour, but not too bizarre for picky eaters. Will definitely make again!!! - 29 Sep 2008
I was just down in Tasmania and had a personal sized pizza thin crust but not too thin using a garlic sauce base with BBQ chicken in small size bits, red onion, cheese but not heavily and then sprinkled generously with DUKKAH. This one happened to be Pistachio as the nut but any would do!! HEAVEN ON A PLATE! - 08 Aug 2012
Used different ingredients.
GREAT RECIPE. My oldest son is addicted to dukkah. (He loves it sprinkled on buttered fresh bread.) The only change I had to make was to replace the hazelnuts with toasted blanched almonds because I can't get hold of hazelnuts in any of my local supermarkets. - 29 Sep 2008