Dukka Egyptian Spice Mix Recipes
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: AN EGYPTIAN SPICE MIXTURE
Steps:
- Preheat the oven to 350 F.
- Use in your favorite Middle Eastern recipes and enjoy.
Nutrition Facts : Calories 167 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 141 mg, Sugar 1 g, Fat 11 g, ServingSize 8 servings, UnsaturatedFat 0 g
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
DUKKA - EGYPTIAN SPICE BLEND FOR BREAD DIPPING OR TOPPING
For ZWT #6. I got this recipe from Egyptdailynews.com site. It says that it is used for dipping bread after first dipping it in olive oil. I think it would make an interesting topping for various breads if it is left a little coarser.
Provided by Pesto lover
Categories Egyptian
Time 25m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Dry roast sesame seeds until lightly browned, then remove from pan.
- Roast the hazelnuts for about 5 minutes and then remove their skins by rubbing them in a kitchen towel. If you choose to use the roasted chickpeas, they don't need further roasting.
- Dry roast the coriander and cumin seeds just until they darken. Remove from pan.
- When everything has cooled off, add other ingredients and pound or process to a coarse powder in a food processor.
- This will keep for 3 months in a cool place, in an airtight container or jar.
Nutrition Facts : Calories 1471.8, Fat 124.9, SaturatedFat 12.8, Sodium 2407.1, Carbohydrate 86.8, Fiber 49.5, Sugar 4.7, Protein 45.3
DUQQA
Duqqa or dukkah is an Egyptian blend of nuts, seeds, and spices and enjoyed as a starter or snack to dip with bread or fresh veggies. It's so deliciously addictive that you will find yourself inventing many other uses for it! Store in a cool dark place.
Provided by leila
Categories World Cuisine Recipes African North African Egyptian
Time 17m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Spread 1 cup plus 2 tablespoons hazelnuts out on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 10 minutes. Let cool.
- Combine sesame seeds, cumin seeds, and coriander seeds in a pan over medium heat and toast until fragrant, 2 to 3 minutes. Remove from heat and let cool.
- Combine toasted hazelnuts, toasted sesame seed mixture, dried mint, salt, and za'atar in the bowl of a food processor; pulse until evenly ground.
Nutrition Facts : Calories 130.6 calories, Carbohydrate 5.1 g, Fat 11.9 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 702.9 mg, Sugar 0.7 g
DUKKAH
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
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
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2.8/5 (13)Category SpiceCuisine EgyptianTotal Time 35 mins
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- 1. Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until nuts are golden brown and skins have loosened, about 8–10 minutes. Let the nuts cool slightly and then rub using a clean kitchen towel to remove as much of the skins as you can. Transfer to a medium bowl.
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Dip bread first in olive oil, then in dukka. cook's notes. dukka; dukkah (DOO-kah) An Egyptian spice blend comprising toasted nuts and seeds, the combination of which varies depending on the cook. Dukka usually has hazelnuts or chickpeas as a base, along with pepper as well as coriander, cumin and sesame seeds. The ingredients are ground ...
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DUKKAH (EGYPTIAN SPICE MIX) RECIPE | CHOCOLATE & ZUCCHINI
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Toast sesame seeds in a small frying pan over medium-low heat until golden, 5 minutes. Pour into a bowl. Toast coriander and cumin seeds in pan until cumin is a shade darker, 2 to 3 minutes; pour into bowl. Let cool. Grind seeds coarsely part at a time in a spice grinder or mortar with pistachios, hazelnuts, salt, and peppercorns.
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DUKKA | A FLAVOUR-PACKED MIX OF SPICES, SESAME SEEDS AND …
Dukka - The Flavourful, Nutty Traditional Egyptian Seasoning. There aren't many mixes that use hazelnuts and sesame seeds, but dukka (duqqa) is one! Travel to Egypt (and Australia) and you'll find versions of this blend infused in oil and used as an appetizer or dip for bread and raw vegetables. (See the bottom of the page for other recipes)
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