RADISHES WITH DUKKAH
Categories Salad Appetizer Breakfast Side Quick & Easy Lunch Radish Spring Summer Bon Appétit
Yield Makes 3/4 cup dukkah
Number Of Ingredients 9
Steps:
- Toast 1/4 cup pistachios and 1 tablespoon pine nuts at 350° for 5 minutes; add 1 tablespoon sesame seeds, 1 teaspoon coriander seeds, and 1 teaspoon cumin seeds and toast until nuts are golden brown and spices are fragrant, about 5 minutes.
- Let cool. Coarsely grind in a blender or food processor with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper. Serve breakfast radishes with olive oil and dukkah for dipping.
DUKKAH
Categories Nut
Number Of Ingredients 7
Steps:
- Roast nuts and chop finely Toast Coriander and mill until fine. Combine Coriander, nuts and seeds. Grind Cumin, sugar and salt together. Adjust mixture to taste and combine with nut/seed mixture. Will keep in airtight container approx 4 weeks
DUKKAH ROASTED POTATOES
Dukkah is an Egyptian seasoning made with nuts, seeds, and spices, traditionally used as a dip for bread, along with olive oil. You should see what it does to roasted potatoes! Everyone has their favorite variation of dukkah. Many dukkah recipes are available online or look in ethnic markets or the international section of your grocery store. You may need to adjust the salt, depending on the saltiness of the dukkah you use.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Place potatoes and garlic cloves in a 11x13-inch baking dish. Drizzle with olive oil mixture and toss to coat.
- Bake in the preheated oven for 40 minutes, stirring potatoes every 10 to 15 minutes.
- In a small bowl, mix butter and dukkah. Brush over potatoes, then return to the oven for an additional 10-15 minutes, or until potatoes are soft and golden. Sprinkle with salt and garnish with parsley.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 27.3 g, Cholesterol 15.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 4.6 g, Sodium 196.9 mg, Sugar 1.7 g
SEARED HALLOUMI WITH PEANUT DUKKAH AND HONEY
Salty, lacy-edged Halloumi covered in warm honey and sprinkled with nutty dukkah-what's not to love?
Categories Bon Appétit Vegetarian Cheese Seed Sesame Coriander Cumin Honey Appetizer Hors D'Oeuvre Dinner
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool. Crush with a mortar and pestle or finely chop. Transfer to a medium bowl, add both sesame seeds, and toss well.
- Toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Coarsely grind in spice mill or with mortar and pestle and add to peanut mixture along with pepper; mix dukkah well.
- Cut each piece of Halloumi in half on a diagonal. Working with 1 piece at time, place Halloumi cut side down on a cutting board and slice lengthwise into triangular planks. (You should have 12 total.) Pat dry with paper towels.
- Heat oil in a large heavy skillet, preferably cast iron, over medium-high. Working in batches and adding more oil as needed, cook Halloumi until golden brown, about 2 minutes per side. Transfer to fresh paper towels to drain.
- Arrange on a platter; drizzle with honey and sprinkle with some dukkah.
- Do Ahead
- Dukkah can be made 2 weeks ahead. Store airtight at room temperature.
DUKKAH
Categories Appetizer
Number Of Ingredients 7
Steps:
- In a dry cast iron pan over medium heat toast the almonds and the coconut until golden, then transfer to a food processor. While the nuts and coconut toast, in another smallish cast iron pan, toast the coriander, cumin, and sesame until fragrant. Watch the spices closely; a moment's inattention can cause them to burn, forcing you to suffer, feel badly about the horrible waste, and start over. Transfer to a spice grinder/coffee grinder and grind to a fine powder. Process the almond/coconut mixture until it's finely blended. Add the toasted spices, plus the s&p. That's it. Serve it in a beautiful smallish bowl, alongside a beautiful small saucer of olive oil and a basket of bread torn into small pieces. Instruct your guests to take a small piece of bread, dip it into the olive oil, then dip into the dukkah. Prepare to leave suffering behind! Goes great with champagne.
DUKKAH
Categories Nut
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 325ºF (170ºC). 2. Place the hazelnuts and pistachios on separate rimmed baking sheets and roast in the preheated oven for 10 minutes. 3. Remove from the oven. Immediately tip the pistachios onto a plate. Immediately wrap the hazelnuts in a clean kitchen towel and set them aside to allow the steam to build for a minute, then vigorously rub them in the kitchen towel to remove the loose skins. (Itâs okay if not all the skins come loose. Trust us, this is no time to be a perfectionist. Also, this is going to make something of a mess.) Let cool. 4. When both the pistachios and hazelnuts are cool, roughly crush them until sorta chunky in a mortar and pestle. Transfer the mixture to a bowl. 5. Place the coriander and cumin seeds in a skillet set over medium heat. Toast the seeds, shaking the pan from time to time, until aromatic, about 2 minutes. Remove the seeds from the pan and crush them using the mortar and pestle. Add to the bowl with the nuts. 6. Place the sesame seeds in the same skillet and return to medium heat. Toast until lightly golden, giving the pan a shake occasionally, at least 45 seconds and up to 2 minutes. Remove from the pan and grind them in the mortar and pestle and add to the nut and seed mixture. 7. Repeat this process with the white or black peppercorns. 8. Lightly grind the chile flakes in the mortar and pestle and add to the nut and seed mixture. 9. Finally, add the salt and mix everything together. The spice blend can be stored in an airtight container for up to 2 weeks.
DUKKAH
Steps:
- Preheat oven to 300°F. Bake nuts on heavy small rimmed baking sheet until golden, stirring occasionally, about 25 minutes. Cool on sheet. Maintain oven temperature. Bake coriander and cumin on another small rimmed baking sheet until aromatic, stirring occasionally, about 10 minutes. Transfer to processor; cool. Maintain oven temperature. Toast sesame seeds on same sheet, about 3 minutes; cool. Blend spice mixture and sesame seeds in processor to coarse powder; transfer to medium bowl. Coarsely grind nuts in processor; mix into sesame-spice mixture. Season with salt and pepper. (Dukkah can be made 1 week ahead. Store airtight at room temperature.) Spoon oil onto plates. Dip bread into oil and dukkah.
DUKKA
Great for a party as an appetizer. Dip bread in oil, and then in the dukka spices...Enjoy! We find this appetizer on the tables of restaurants in New Zealand.
Provided by pixiedust
Categories Appetizers and Snacks Nuts and Seeds
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Grind almonds into small pieces using a mortar and pestle. Add sesame seeds, red chile powder, turmeric, onion salt, celery salt, cumin seeds, coriander, and cayenne; mix well.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 7.4 g, Fat 14.8 g, Fiber 3.6 g, Protein 6.4 g, SaturatedFat 1.3 g, Sodium 832.7 mg, Sugar 1.3 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
ROASTED CARROT SOUP WITH DUKKAH SPICE AND YOGURT
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Vegetarian Quick & Easy Yogurt High Fiber Dinner Lunch Carrot Winter Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toast pistachios in a dry skillet over medium-low heat, stirring occasionally, until golden brown, about 6 minutes. Transfer to a small plate and let cool. Add sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns to same skillet. Toast, stirring often, until fragrant, 1-2 minutes. Transfer spices to plate with nuts and let cool. Transfer nut and spice mixture and 1 teaspoon salt to a food processor or a mortar and pestle and coarsely grind. DO AHEAD: Dukkah spice blend can be made 1 week ahead. Store airtight at room temperature.
- Preheat oven to 425°F. Place the carrots on a rimmed baking sheet. Drizzle with melted butter, season to taste with salt and pepper, and toss to coat. Roast until the carrots are tender and just beginning to brown, about 25 minutes. Let the carrots cool slightly.
- Transfer the carrot mixture to a blender. Add the vegetable broth. Blend mixture until soup is very smooth, 1-2 minutes. Pour the soup into a medium saucepan and bring to a gentle simmer over medium heat, stirring occasionally. Add water by 1/4-cupfuls to soup for a thinner consistency, if desired. Season soup to taste with salt and pepper.
- Divide hot soup among bowls. Spoon a dollop of yogurt into center of each. Sprinkle with dukkah.
DUKKAH CHICKEN
I looked on Zaar for a recipe for this, and couldn't find any, so I decided to make up my own. I recommend serving this with my Mediterranean Fried Cous Cous (#388661)
Provided by RalMiska
Categories Chicken Breast
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- First, combine all of the marinade ingredients in a medium sized bowl.
- Marinate the chicken strips in this mixture for at least one hour.
- Preheat oven to 180ºC, and line a baking tray with waxed paper.
- Put all of the breadcrumb ingredients in a food processor, and give it a few quick pulses, to mix the cheese through evenly (If you're using powdered cheese, you can skip this step, and just put it straight into a bowl, and stir it through with a fork).
- Dip each piece of marinated chicken in the breadcrumb mixture, being sure to coat it thoroughly and evenly.
- Place the chicken pieces on the baking tray, and give them a quick spray of olive oil.
- Bake at 180ºC for 25 minutes, then turn them all over, and give them another 15 minutes.
- Serve with Mediterranean Fried Cous Cous (#388661), and Herb, Lemon, and Garlic Dressing (#178208).
Nutrition Facts : Calories 539.8, Fat 15.6, SaturatedFat 8, Cholesterol 110.4, Sodium 915.7, Carbohydrate 47.6, Fiber 2.8, Sugar 9.7, Protein 50.1
DUKKAH-CRUSTED SALMON WITH CUCUMBER AND CHILE SALAD
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful crust for salmon fillets.
Provided by Donna Hay
Categories HarperCollins Dinner Seafood Fish Salmon Egypt Cucumber Hot Pepper Quick & Easy
Yield Serves 4
Number Of Ingredients 15
Steps:
- Place the amaranth, dukkah and salt on a small tray and toss to combine. Dip each salmon fillet in the egg and press into the dukkah mixture to coat. Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon, turning every 3-4 minutes, for 10-12 minutes or until just cooked through and the crumb is golden. Place the chilli, extra oil, lime juice, garlic, cilantro, salt and pepper in a medium bowl and whisk to combine. Add the snow pea tendrils and cucumber and toss to coat. Divide the salmon and salad between serving plates and top with chervil to serve.
DUKKAH
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
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.
More about "dukkah recipe epicurious recipe cards"
EGYPTIAN DUKKAH (DUQQA) RECIPE + VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
10 BEST DUKKAH RECIPES - YUMMLY
From yummly.com
DUKKAH RECIPE | SPICE MIXTURE RECIPES | PBS FOOD
From pbs.org
DUKKAH | RECIPE CART
From getrecipecart.com
10 TASTY THINGS TO DO WITH DUKKAH - STONESOUP
From thestonesoup.com
DUKKAH RECIPE - RECIPETIPS.COM
From recipetips.com
HOW TO MAKE DUKKAH- AUTHENTIC DUKKAH RECIPE - THE …
From themediterraneandish.com
DUKKAH KETO RECIPE - (1G CARBS) - BY MY KETO KITCHEN
From myketokitchen.com
DUKKAH RECIPE
From pinterest.ca
DUKKA | RICARDO
From ricardocuisine.com
HOW TO MAKE AND USE EGYPTIAN DUKKAH SEASONING MIX
From twosleevers.com
DUKKAH RECIPE - TASTEBOTANICAL - NUT AND SPICE MIX
From tastebotanical.com
DUKKA RECIPE - JODY ADAMS | FOOD & WINE
From foodandwine.com
DUKKAH RECIPE: TRADER JOE'S COPYCAT - CADRY'S KITCHEN
From cadryskitchen.com
DUKKAH RECIPE - MIDDLE EASTERN SPICE MIXTURE
From thespruceeats.com
HOMEMADE DUKKAH RECIPE - MAKE BREAD
From makebread.com.au
DUKKAH RECIPE - CULINARY HILL
From culinaryhill.com
VEGAN KETO DUKKAH RECIPE - LOW CARB, & GLUTEN FREE - SUPER EASY!
From myketokitchen.com
DUKKAH RECIPE | MYRECIPES
From myrecipes.com
DUKKAH RECIPE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
TRADITIONAL DUKKAH RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
HOW TO MAKE AUTHENTIC DUKKAH SEASONING - HURRY THE FOOD UP
From hurrythefoodup.com
DUKKAH RECIPE | RECIPE | DUKKAH RECIPE, DUKKAH, RECIPES
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love