DUKKAH (SPICY NUT MIX FOR DIPPING WITH FLATBREAD)
This is a snack served in middle eastern markets. It is known as the dukkah, the poor man's dinner, and perfect travel food. You can serve this as described or instead of the pitas you can serve with balls of soft cheese, sliced tomatoes, or cucumbers. Keeps well also unrefridgerated.
Provided by tinala
Categories Lunch/Snacks
Time 35m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 12
Steps:
- Place pitas on baking sheet in a 350F degree oven for 10 minutes or until browned and crispy.
- Separate into pieces big enough for dipping and scooping.
- Toast the sesame seed in a dry skillet until golden.
- Place hazelnut and chickpeas in same pan and cook 4-5 minutes until aromatic.
- Add coriander seeds, thyme, and cumin until they darken, remove, and set aside to cool.
- Stir in paprika, salt, pepper, and serve with olive oil in a bowl to dip the pita pieces in and then into the nut mixture.
Nutrition Facts : Calories 218.3, Fat 16.9, SaturatedFat 2.1, Sodium 688.7, Carbohydrate 15.4, Fiber 6.3, Sugar 1.1, Protein 6.8
DUKKAH
Serve this nutty spice mix with toasted pitta and olive oil or use in a dish to add some Egyptian spice
Provided by Good Food team
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
- Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.
Nutrition Facts : Calories 87 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
FLATBREAD WITH DUKKA
Categories Bread Breakfast Bake Ramadan Hazelnut Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 2 (17- by 11-inch) flatbreads
Number Of Ingredients 16
Steps:
- Make dukka:
- Pulse all dukka ingredients in a food processor or an electric coffee/spice grinder until very finely ground, about 3 minutes (do not grind to a paste).
- Make flatbread:
- Stir together warm water, honey, and yeast in bowl of a stand electric mixer fitted with paddle attachment (see cooks' note below if you don't have a stand mixer) and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Add 2 cups flour, salt, and oil and beat at medium speed until incorporated. Replace paddle with dough hook and, if necessary, add 2 to 3 teaspoons more flour, 1 teaspoon at a time, until dough begins to pull away from side of bowl and is smooth but still slightly sticky to the touch, about 5 minutes.
- Transfer dough to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 2 hours.
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Punch down dough and transfer to a lightly floured surface. Divide dough in half and let stand, covered with plastic wrap, 10 minutes.
- Roll out 1 piece of dough (keep remaining piece covered) on a lightly floured surface with a lightly floured rolling pin into a roughly 17- by 11-inch rectangle. (Dough will be very thin.) Transfer dough to 1 of shallow baking pans. (Repair any tears in dough by pinching together.) Repeat with second piece of dough, transferring it to second baking pan. Sprinkle half of dukka over each rectangle and bake, switching position of pans and rotating them 180 degrees halfway through baking, until golden, about 20 minutes total. Cool in pans on racks 5 minutes, then transfer flatbreads to a cutting board and cut each into pieces with a sharp heavy knife. (Centers will be crisp.)
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DUKKAH (EGYPTIAN NUT AND SPICE MIX)
From oliviascuisine.com
Cuisine Middle EasternTotal Time 23 minsCategory SeasoningCalories 100 per serving
- Spread all the raw nuts and seeds in an even layer on a baking sheet and roast for 5 minutes. Stir and return to the oven for another 3 minutes or until they smell nutty. Do not overdo it as they can burn and turn bitter!Remove from the oven and let them cool completely.
- Place the toasted nuts and seeds in the jar of a food processor. Add the pistachios, coriander seeds, cumin seeds, paprika (if using), pepper and salt. Pulse a few times, until coarsely ground.
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4.8/5 (38)Calories 100 per servingCategory Condiment
- In a large skillet over medium heat, combine the walnuts and almonds. Cook, stirring often, until the nuts are starting to smell fragrant, about 3 minutes.
- Add the sesame seeds to the pan and continue cooking, stirring often, until the sesame seeds are turning lightly golden on the edges. Remove the pan from the heat, and transfer the nut and seed mixture to a food processor.
- Add the coriander, cumin, allspice, salt and pepper. Run the food processor for about 10 seconds, or until the nuts are broken into a coarse, sand-like texture (don’t overdo it!).
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