[Dukkah (doo-ka)]
Source: Gail
Dukkah is an Egyptian spice blend that is wonderfully aromatic and available throughout New Zealand. Winery retail shops and grocery stores have their own blends. Serve with crusty breads or pita and olive oil. Dip bread into olive oil, then into the dukkah and enjoy. Dukkah is versatile seasoning and can also be sprinkled on salads or vegetables. It can also be used as a crust or breading for lamb, shrimp, fish or chicken.
Ingredients
- ⅔ cup Hazelnuts or Dried Chickpeas*
- ½ cup Sesame Seeds
- 2 tablespoons Coriander Seeds
- 2 tablespoons Cumin Seeds
- 2 tablespoons Freshly Ground Black Pepper
- 1 teaspoon Sea Salt
Directions
1. Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel or paper towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool. If using dried chickpeas, they do not have to be roasted or peeled. In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Set aside to cool. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop and/or darken. Transfer all ingredients to a mortar and pestle or food processor and process until coarsely ground. The mixture will keep for up to three months if stored in an airtight container and a cool location. |
2. *Other nuts can be used such as pistachio and almonds |
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Notes
Makes 130g 858 calories
Categories
Appetizers/snacks, Vegetables[ Back to top ]
