EGYPTIAN DUKKAH RECIPE
Quick, homemade Egyptian dukkah recipe with nuts, seeds, and a few warm spices. I like to use a combination of three nuts here (hazelnut, almonds and walnuts), but you can use just one if you like. Use dukkah as a snack; to coat meat, chicken or fish; or as a nutty finishing touch over soup, salad or even roasted vegetables. Store in tight-lid mason jar for up to 2 weeks.
Provided by Suzy Karadsheh
Categories Condiment
Number Of Ingredients 9
Steps:
- Place the hazelnuts and almonds in a dry cast iron pan (do NOT add oil). Toast briefly over medium-high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.
- Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown (this will be fairly quick so watch carefully).
- Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (Do not over process the dukkah. The mixture should not be too fine. See photos and video for exact texture).
- Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables!
Nutrition Facts : Calories 96.1 kcal, Carbohydrate 3.7 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 1.7 mg, Fiber 2 g, ServingSize 1 serving
DUKKAH (EGYPTIAN NUT/SPICE)
I first heard about this in a magazine flying from Seattle to Fairbanks and was instantly intrigued. The chef did not give measures and just a brief overview of the ingredients. I needed to personalize it to what I have available to me in Alaska. Wow....I love dipping this mix in quality olive oils and artisan breads. Give this a try. This is an EXCELLENT appetizer for your guests!
Provided by Sherry Blizzard @akflurry
Categories Other Appetizers
Number Of Ingredients 13
Steps:
- Toast the nuts and seeds (EXCEPT THE SESAME SEEDS) in a cast iron skillet until you get the aroma...don't burn....let cool.
- In a food processor, lightly process the seeds, nuts and salt, mint, sugar and red pepper. It should resemble a corse grind.
- Let cool and store in an airtight container.
- Mix a tablespoon or two of this with some good quality olive oil and dip with some artisan bread. This is also an excellent topping to grill halibut or add to any dish.
DUKKA - EGYPTIAN SPICE MIX
Entered for safe-keeping. From June 2012 Vegetarian Times. This mix of coarsely ground nuts and spices is served with olive oil and bread for dipping with breakfast, or as a snack or appetizer.
Provided by KateL
Categories Nuts
Time 12m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Spread almonds on baking sheet, and toast 5-7 minutes, or until light brown and fragrant. Transfer to bowl.
- Meanwhile, toast coriander, cumin, and salt in skillet over medium-low heat 3 minutes, or until coriander is light brown and mixture is fragrant, swirling pan constantly. Place in bowl with almonds. Cool completely.
- Coarsely grind almond-spice mixture and sumac in food processor, or grind with mortar and pestle. Transfer to bowl, and stir in sesame seeds. Store in airtight container.
Nutrition Facts : Calories 1329.7, Fat 112.7, SaturatedFat 10.2, Sodium 1817.6, Carbohydrate 64.6, Fiber 35.5, Sugar 7.1, Protein 47.4
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