Dukkah Recipe Jamie Oliver Recipes Recipe Cards Recipe For Meatloaf

EGYPTIAN DUKKAH RECIPE

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!

DUKKAH BEEF CARPACCIO

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.