Dukkah Recipe Epicurious Recipe For Meatloaf

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EGYPTIAN DUKKAH RECIPE



Egyptian Dukkah Recipe image

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

1/2 cup hazelnuts
3 tbsp almonds
4 tbsp white sesame seeds
3 tbsp shelled pistachios
1 tbsp fennel seeds
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
kosher salt

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

SEARED HALLOUMI WITH PEANUT DUKKAH AND HONEY



Seared Halloumi with Peanut Dukkah and Honey image

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

1/4 cup skinless raw peanuts
2 Tbsp. toasted white sesame seeds
1 Tbsp. black sesame seeds
1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. finely ground black pepper
2 (8-oz.) packages Halloumi cheese
1/4 cup (or more) extra-virgin olive oil
1/4 cup honey, warmed
Special Equipment:
A spice mill or mortar and pestle

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.

OUR FAVORITE MEATLOAF



Our Favorite Meatloaf image

This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in a freeform loaf on a baking sheet instead of in a loaf pan for maximum browning. The result is a loaf that is savory, tender, and juicy, yet holds together well when sliced.

Provided by Rhoda Boone

Categories     Frankenrecipe     Meatloaf     Beef     Ground Beef     Pork     Breadcrumbs     Milk/Cream     Garlic     Egg     Dinner

Yield 8 servings

Number Of Ingredients 13

1 cup fine fresh breadcrumbs (from 6 slices firm white bread; see Cooks' Note below)
1/3 cup whole milk
1 medium onion, coarsely chopped
1 celery stalk, coarsely chopped
4 garlic cloves
2 tablespoons neutral vegetable oil, such as grapeseed
2 1/4 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
3 tablespoons Worcestershire sauce
1 1/2 pounds ground beef chuck, preferably 20% fat
1/2 pound ground pork
2 large eggs
1/2 cup ketchup, divided, plus more for serving

Steps:

  • Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
  • Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
  • Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
  • Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
  • Do Ahead
  • Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.

RADISHES WITH DUKKAH



Radishes with Dukkah image

Categories     Salad     Appetizer     Breakfast     Side     Quick & Easy     Lunch     Radish     Spring     Summer     Bon Appétit

Yield Makes 3/4 cup dukkah

Number Of Ingredients 9

1/4 cup pistachios
1 tablespoon pine nuts
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
breakfast radishes
olive oil and dukkah for dipping

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-CRUSTED LAMB CHOPS WITH POMEGRANATE MOLASSES



Dukkah-Crusted Lamb Chops with Pomegranate Molasses image

Provided by Meredith Deeds

Categories     Sauté     Quick & Easy     Lamb Chop     Pistachio     Spice     Winter     Pomegranate     Molasses     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup unsalted natural pistachios, shelled
2 1/2 tablespoons toasted sesame seeds
1 tablespoon ground coriander
2 1/4 teaspoons ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon pomegranate molasses*
1 tablespoon honey
16 small lamb rib chops, well trimmed
1 tablespoon vegetable oil

Steps:

  • Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside. DO AHEAD: Dukkah can be prepared 1 day ahead. Cover tightly and let stand at room temperature.
  • Whisk pomegranate molasses and honey in small bowl; set aside.
  • Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops to plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.
  • * A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.

DUKKAH-CRUSTED AUBERGINE STEAKS



Dukkah-crusted aubergine steaks image

Mix up your midweek dinners with this flavour-packed vegetarian option, served over a bed of herby, zesty couscous

Provided by Katy Gilhooly

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 10

25g blanched hazelnuts , toasted
1 ½ tsp cumin seeds , toasted
1 ½ tsp fennel seeds , toasted
1 large aubergine , trimmed and sliced lengthways into 4 thick steaks
2 tbsp olive oil
juice 1 orange , zest of 0.5
175g couscous
small pack mint , leaves picked and finely chopped
2 tbsp pomegranate seeds
150g pot natural yogurt

Steps:

  • To make the dukkah, lightly crush the hazelnuts, cumin and fennel seeds, and a pinch of salt using a pestle and mortar. Heat oven to 180C/160C fan/gas 4 and heat a griddle pan over a medium heat. Brush the aubergine steaks with 1 tbsp olive oil, griddle for 8-10 mins each side until charred and completely softened, then place on a parchment-lined baking tray. Divide the orange zest between the steaks, then top each with the dukkah. Bake for 5-10 mins until the dukkah looks toasted. Boil the kettle.
  • Put the couscous in a heatproof bowl, add 225ml boiling water and cover with cling film. Leave to stand for 5 mins, then fluff up the couscous with a fork. Mix together the orange juice, remaining olive oil, the mint and some seasoning. Add to the couscous and stir. Divide the couscous between 2 plates, top with the aubergine steaks and sprinkle with the pomegranate seeds. Serve with a dollop of yogurt.

Nutrition Facts : Calories 543 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium

DUKKAH



DUKKAH image

Categories     Nut     Quick & Easy     Vegan

Number Of Ingredients 5

2/3 c. ground almonds
1/2 cup sesame seeds
2 tsp. ground cumin (to taste)
2 tsp. ground coriander (to taste)
Salt/Pepper

Steps:

  • Toast sesame seeds in dry skillet until golden, turn onto plate to cool. Toast almonds, cumin and coriander in skillet until fragrant, add to sesame seeds. Season with salt and pepper. Serve with french bread slices and olive oil, or sprinkle on roasted vegetables after cooking.

DUKKAH



DUKKAH image

Categories     Appetizer

Number Of Ingredients 7

1/2 cup blanched almonds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons sesame seeds
1/4 cup unsweetened dried shredded coconut
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

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



DUKKAH image

Categories     Nut

Number Of Ingredients 8

1 cup (100 grams) shelled hazelnuts
1/4 cup (20 grams) shelled pistachios
2 tablespoons (15 grams) coriander seeds
1 tablespoon cumin seeds
5 tablespoons (40 grams) raw sesame seeds
2 teaspoons white or black peppercorns
1/2 teaspoon red pepper flakes
1/2 teaspoon fine sea salt

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. (It’s 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.

STUFFED MEATLOAF



Stuffed Meatloaf image

Provided by Cynthia Graubart

Categories     Slow Cooker     Tomato     Dinner     Mozzarella     Ground Beef     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 10

1 large egg
1/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
Salt
Freshly ground pepper
1/2 pound ground beef
4 small balls fresh mozzarella
1 (8-ounce) can tomato sauce

Steps:

  • 1. Coat the inside of a 3 1/2-quart slow cooker with cooking spray and prepare the aluminum foil sling.
  • 2. Beat the egg in a medium bowl. Stir in the onion, breadcrumbs, ketchup, Worcestershire sauce, and salt and pepper to taste in a small bowl. Add ground beef and combine well. Form into two 5 x 3-inch ovals. Transfer one oval to the center of the prepared slow cooker. Place the 4 mozzarella balls evenly down the center of the meat. Move the second oval on top of the mozzarella and press around the edges to seal. Pour tomato sauce over meatloaf.
  • 3. Cover and cook on High for 3 hours. The meatloaf is cooked when an instant-read thermometer inserted into the middle of the loaf registers 165 degrees.
  • 4. Remove cover, turn off slow cooker, and allow meatloaf to rest 10 minutes. Gather the four strips of the sling toward the center and lift to remove the loaf to a serving platter. Slide meatloaf off the foil with a spatula or knife. Serve warm.

TURKEY MEATLOAF



Turkey Meatloaf image

Categories     Milk/Cream     Egg     Garlic     Mushroom     turkey     Bake     Sauté     Spice     Fall     Healthy     Gourmet

Number Of Ingredients 18

1 1/2 cups finely chopped onion
1 tablespoon minced garlic
1 teaspoon olive oil
1 medium carrot, cut into 1/8-inch dice
3/4 pound cremini mushrooms, trimmed and very finely chopped in a food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
1/3 cup finely chopped fresh parsley
1/4 cup plus 1 tablespoon ketchup
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup 1% milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 pound ground turkey (mix of dark and light meat)
Accompaniment:roasted red pepper tomato sauce or ketchup
Special Equipment
a meat thermometer or an instant-read thermometer

Steps:

  • Preheat oven to 400°F.
  • Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
  • Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)
  • Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
  • Let meatloaf stand 5 minutes before serving.

GREEN BEAN SALAD WITH FENNEL AND TOASTED PECAN DUKKAH



Green Bean Salad with Fennel and Toasted Pecan Dukkah image

Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.

Provided by Mindy Fox

Categories     Salad     Healthy     Green Bean     Pecan     Sesame     Fennel     Kid-Friendly     High Fiber     Small Plates

Yield 10-12 servings

Number Of Ingredients 10

3/4 cup pecans (3 ounces)
3 tablespoons sesame seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
Kosher salt, freshly ground black pepper
2 1/2 pounds green beans, trimmed
1 medium fennel bulb with fronds
Finely grated zest from 1 lemon
1/3 cup extra-virgin olive oil

Steps:

  • Preheat oven to 325ºF. Spread pecans on a rimmed baking sheet. Toast, tossing once, until fragrant and lightly golden, 8-10 minutes. Let cool completely.
  • Meanwhile, toast sesame seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 5 minutes. Add coriander, cumin, and fennel seeds and toast, stirring frequently, until sesame seeds are golden and spices are fragrant, about 2 minutes more. Transfer to a plate and let cool completely.
  • Coarsely chop 1/4 cup pecans; set aside. Pulse sesame seed mixture, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup pecans in a food processor until coarse, dry, and crumbly; do not let it become a paste.
  • Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then transfer immediately to a large bowl filled with ice water. Drain again and pat dry.
  • Meanwhile, coarsely chop fennel fronds; set aside. Cut fennel bulb in half lengthwise, then thinly slice each half lengthwise.
  • Whisk lemon zest, oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add green beans, fennel bulb, and half of the dukkah and toss to combine. Season with salt and pepper. Transfer salad to a serving platter, then top with fennel fronds, remaining dukkah, and remaining 1/4 cup pecans.
  • Do Ahead
  • Dukkah can be made up to 3 days ahead; store in an airtight container at room temperature.

MEATLOAF



Meatloaf image

Provided by Ian Knauer

Categories     Food Processor     Pork     Bake     Prune     Ground Beef     Bacon     Gourmet

Yield Makes 6 servings with leftovers

Number Of Ingredients 17

1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 teaspoon ground allspice
1/4 pound bacon (about 4 slices), chopped
1/2 cup pitted prunes, chopped
1 1/2 pounds ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs
1/3 cup finely chopped flat-leaf parsley
Garnish: cooked bacon

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Soak bread crumbs in milk in a large bowl.
  • Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.
  • Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
  • Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.
  • Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.

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