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Dukkah
Posted By Helen Jackson On January 25, 2010 @ 11:49 pm In Recipes | No Comments
Roast each ingredient separately being careful not to burn. Rub the skin off the hazelnuts in a tea towel. Grind the seeds and nuts individually until coarsely ground . Combine with salt and freshly ground black pepper and keep in an airtight container in a cool place.
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