Dukkah Recipe Jamie Oliver Recipe Cards Recipe For Stuffed

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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

DUKKAH BEEF CARPACCIO



Dukkah beef carpaccio image

Provided by Jamie Oliver

Categories     Beef Recipes     Beef     Dinner Party     Steak     Fruit

Time 12m

Yield 4 or 8

Number Of Ingredients 5

500 g piece of fillet steak
300 g radishes, ideally with leaves
1 pomegranate
2 preserved lemons, (20g each)
1 heaped tablespoon dukkah

Steps:

  • Rub the steak all over with ½ a tablespoon of olive oil and a pinch of sea salt and black pepper.
  • Get a non-stick frying pan hot on a high heat, then sear the steak on all sides for 3 minutes in total. Remove to a board.
  • Finely slice the radishes, reserving any nice leaves. Halve the pomegranate and holding one half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble out into a bowl.
  • Squeeze the juice from the remaining half through a sieve into a separate bowl.
  • Quarter the preserved lemons and trim away the seedy core. Finely chop the rind and add to the pomegranate juice with 1 tablespoon each of extra virgin olive oil and red wine vinegar, then taste and season to perfection.
  • Slice the steak as finely as you can, then use the side of your knife to flatten and stretch out each slice.
  • Divide between your plates, sprinkle over the radishes and leaves, then spoon over the dressing.
  • Scatter over the dukkah and pomegranate seeds, then finish with a drizzle of extra virgin olive oil.

Nutrition Facts : Calories 265 calories, Fat 15.2 g fat, SaturatedFat 5.6 g saturated fat, Protein 27.3 g protein, Carbohydrate 4.3 g carbohydrate, Sugar 3.6 g sugar, Sodium 1.1 g salt, Fiber 0.8 g fibre

DUKKAH



Dukkah image

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

⅔ cup hazelnuts
½ cup sesame seeds
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons freshly ground black pepper
1 teaspoon flaked sea salt

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

HOMEMADE DUKKAH



Homemade Dukkah image

Heat oven to 300 - toast nuts 20 minutes. Heat a small pan over medium heat and spread fennel seeds, roast 30 seconds. Add cumin seeds for another 30 seconds

Provided by Tamar Genger MA, RD

Time 25m

Yield 1 cup Servings

Number Of Ingredients 9

3/4 cup almonds
1 teaspoon fennel seeds
1 teaspoon anise seeds
1 tablespoon cumin seeds
1 tablespoon white peppercorns
3 tablespoons coriander seeds
1 ½ tablespoons sesame seeds
1/2 teaspoon sea salt
1 teaspoon paprika (optional)

Steps:

  • Heat oven to 300 - toast nuts 20 minutes. Heat a small pan over medium heat and spread fennel seeds, roast 30 seconds. Add cumin seeds for another 30 seconds remove to a bowl. Add peppercorns to hot pan and toast for 30 seconds, remove to another bowl. Add coriander seeds to the pan and toast for 1 minute then remove to a third bowl. Lower heat, cook the sesame seeds for about a minute until lightly toasted and browned. Using a mortar and pestle or spice grinder, chop nuts to desired consistency, not too fine, remove to bowl. Crush cumin and fennel, add to nuts. Crush coriander, then peppercorns add to bowl. Then add salt and paprika. Mix all and adjust salt to taste. Store in an airtight container and use as a spice rub, a bread dipping sauce or to top hummus.

Nutrition Facts :

DUKKAH



Dukkah image

Serve this nutty spice mix with toasted pitta and olive oil or use in a dish to add some Egyptian spice

Provided by Good Food team

Time 20m

Number Of Ingredients 5

50g blanched hazelnuts
1 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp coriander seeds
2 tbsp sesame seeds

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.

Nutrition Facts : Calories 87 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein

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