Dukkah Recipe Saveur Recipe Creamed

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

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: AN EGYPTIAN SPICE MIXTURE

Steps:

• Preheat the oven to 350 F.
• Use in your favorite Middle Eastern recipes and enjoy.

DUKKAH ROASTED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
• Place potatoes and garlic cloves in a 11x13-inch baking dish. Drizzle with olive oil mixture and toss to coat.
• Bake in the preheated oven for 40 minutes, stirring potatoes every 10 to 15 minutes.
• In a small bowl, mix butter and dukkah. Brush over potatoes, then return to the oven for an additional 10-15 minutes, or until potatoes are soft and golden. Sprinkle with salt and garnish with parsley.

DUKKAH-SPICED LAMB WITH CREAMED FETA

Steps:

• Put the potatoes and stock cube in a pan and cover with water. Bring to the boil, cover and simmer for 18 minutes.
• Meanwhile, mix the dukkah and olive oil together in a shallow dish. Add the lamb steaks and coat in the dukkah. Set aside for 5 minutes to marinate.
• Using a fork, mash the feta in a bowl, stir in the yoghurt and mint, and season with black pepper.
• In a nonstick frying pan set over a medium-high heat, fry the marinated steaks for 3 minutes on each side, or until cooked to your liking. Remove from the pan and rest for 5 minutes.
• Drain the potatoes. Return the empty pan to the heat and add the spinach, in batches, to wilt. Once the spinach is softened, return the potatoes to the pan and mix well to combine. Serve the lamb with the spinach and potatoes and a spoonful of the creamed feta.