Dukkah in my way - yogurt or fresh cheese dumplings

·         For the dukkah:

150 g almonds
80 g hazelnuts
3 tbsp sesame seeds
1 tbsp coriander seeds
1 1/2 tbsp cumin powder
1 tsp fennel seeds
1 tsp c salt

·         For the dumplings:

About 500 g Greek yogurt
or 200 g fresh goat, cow or sheep cheese

·         2 days before (for the Greek yogurt option):

1.    Pour the Greek yogurt into a fine, gauze-covered sieve and placed on a deep container. Cover and refrigerate for 48 hours. Mine drained less, it is a little soft ... but deliciously creamy!
2.    Preheat the oven to 150oC.
3.    Spread hazelnuts and almonds on a baking sheet lined with baking paper. Bake for 10 minutes.
4.    Meanwhile, coarsely mix the coriander seeds. I "pre-mixe" them so that they do not remain whole in the final mixture that is mixed quite coarsely.
5.    As soon as you leave the oven, pour the rest of the ingredients over the still-hot almonds and hazelnuts. Allow to cool completely and mix the whole thing quite coarsely.
6.    Store in a jar.
7.    In a shallow plate or bowl, put 3 or 4 tablespoons of dukkah.
8.    Take a teaspoon of drained yogurt, or fresh cheese, put it in the bowl and, with your fingertips, roll it into the mixture.
9.    If you have yogurt left, you can make balls or dumplings and store them in olive oil like here.

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