Darceysspecialdukkah Recipes

DUKKAH

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.

DUKKAH

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

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.