I used this spice-mix in butter and paired it along yesterday’s Djibouti for breakfast. It was an amazing burst of flavor.
- Roast each of the ingredients separately. Remove the skin from hazelnuts after roasting. Just rub it with a paper towel or a kitchen towel, the skin will peel off easily.
- Let the ingredients cool. Take them together in a food processor and pulse few times to get a corase mixture.
- Take care not to grind continuously, you will end up with a paste. Pulse the processor, to get a medium-coarse spice mixture.
- Store this spice-mix in a air-tight container and this can be used on variety of dishes.
- You can sprinkle it on regular veggies, bread, soups, or can be used to make spice-oil/butter.
- Peel the carrots and cut them into big chunks. I halved the carrots and cut each halve into 4 pieces.
- Take them into a round pan, add butter, carrots, and garlic. Season with salt and dukkah spice. Take care while adding salt, since dukkah too has some salt.
- Preheat the oven to 180C, roast the carrots for 40 minutes or until the top turns brown and you can feel the aroma of the spice wafting in your kitchen.
- Let it cool for 10 minutes. Take the contents in a blender, puree it smooth by adding 1 cup of water. Adjust water according to your preferred consistency.
- Take the blended soup to stove, let it simmer for 10 minutes.Take it off the stove. Serve it warm, with 1/4 tsp of dukkah sprinkled over and a blob of cream or greek yogurt.