Dukkah Recipe Epicurious

GREEN BEAN SALAD WITH FENNEL AND TOASTED PECAN DUKKAH

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.

RADISHES WITH DUKKAH

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

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

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
• Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.

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.

DUKKAH

Steps:

• Heat a small, heavy-based frying pan over a medium heat and add the sesame seeds.
• Shake gently until they turn a shade darker and give out a nutty smell.
• Tip them into a bowl.
• Repeat this process with the coriander and cumin seeds.
• Allow them cool and crisp up for a few minutes.
• Place the sesame seeds, coriander, cumin, peppercorns and salt in a clean coffee or spice grinder and grind finely.
• Finely chop the hazelnuts in the grinder, taking care not to over-blend them into a paste.
• Mix the finely chopped hazelnuts with the sesame seed mixture and the cinnamon.
• Store in an airtight container until needed.

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-CRUSTED SALMON WITH CUCUMBER AND CHILE SALAD

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

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.

DUKKA

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.

SEARED HALLOUMI WITH PEANUT DUKKAH AND HONEY

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-CRUSTED LAMB CHOPS WITH POMEGRANATE MOLASSES

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.