Darceysspecialdukkah Recipes

DUKKAH

Dukkah image

An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.

Provided by rosichops

Categories Appetizers and Snacks Spicy

Time 25m

Yield 24

Number Of Ingredients 6

Ingredients

⅔ cup hazelnuts
½ cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons freshly ground black pepper
1 teaspoon flaked sea salt

Steps:

Preheat the oven to 350 degrees F (175 degrees C). 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. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 2.1 g, Fat 4 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 74.9 mg, Sugar 0.2 g

DUKKAH

Dukkah image

An amazing spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Dukkah... heaven. Enjoy!

Provided by Miraklegirl

Categories Egyptian

Time 18m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1 cup of shelled pistachio nut
1 cup almonds
1 tablespoon whole coriander seed
1 tablespoon whole cumin seed
1/2 teaspoon dried thyme
1/4 cup sesame seeds
1/4 teaspoon salt

Steps:

Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.
Toast the spice seeds and sesame seeds separately in the same way.
Cool and combine with the remaining ingredients in a food processor.
Grind the mixture until it resembles small breadcrumbs.
The mixture should be very dry and crumbly, not a paste.
Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.

DARCEY'S SPECIAL DUKKAH

Darcey's Special Dukkah image

My friend Darcey shared this special recipe with me. I am making large batches for holiday giving. This version is more special than many I've seen - the mint and rose petals are a beautiful touch. Your guests will have spirited debates about what the ingredients are!

Provided by Carianne

Categories Nuts

Time 20m

Yield 4 1/2 pint jars, 20 serving(s)

Number Of Ingredients 10

Ingredients

1 cup hazelnuts
1 cup pistachios
1/2 cup sesame seeds
2 tablespoons corander seeds
2 tablespoons cumin seeds
2 tablespoons fennel seeds
1/2 cup peppermint leaf
1/2 cup ground rose petal
1 tablespoon pink himalayan salt
1 tablespoon black pepper

Steps:

Toast seeds on med-low heat on the stove top.
Toast nuts on med-low heat on the stove top.
Let cool.
Toss everything in a blender and pulse to coarse grind.
Serve with high quality olive oil. Dredge fresh bread through olive oil and dip in dukkah. Or, sprinkle this lovely mixture on anything! Salad, pizza, eggs -- go wild.
Store leftover dukkah in a cool, dry place, such as the fridge. Nuts are perishable, so don't forget about it and let it migrate to the back.

Nutrition Facts : Calories 103.2, Fat 8.9, SaturatedFat 0.9, Sodium 351.1, Carbohydrate 4.5, Fiber 2.1, Sugar 0.8, Protein 3.1

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