Dukkah Recipe Jamie Oliver Recipe For Chicken Recipe Cards

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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



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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