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DUKKAH: AN EGYPTIAN SPICE MIXTURE



Dukkah: An Egyptian Spice Mixture image

Recipe for an Egyptian spice mixture used in Middle Eastern recipes as a dip or coating for meats and vegetables.

Provided by Saad Fayed

Categories     Side Dish     Spice Mix     Condiment

Time 18m

Yield 8

Number Of Ingredients 7

3/4 cup sesame seeds
1/2 cup roasted chickpeas
1/4 cup hazelnuts
1/2 cup whole coriander seeds
2 tablespoons cumin seeds
1/2 teaspoon salt
1/4 teaspoon black peppercorns

Steps:

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

Nutrition Facts : Calories 167 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 141 mg, Sugar 1 g, Fat 11 g, ServingSize 8 servings, UnsaturatedFat 0 g

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 RECIPE



Dukkah Recipe image

Dukkah is a flavorful Egytian spice blend made with fragrant spices and and toasted nuts. Sprinkle it on soups, salads, eggs, avocado toast, sautéed veggies... to give an earthy flavor and delicious crunch!

Provided by Tonia Schemmel

Categories     Spices

Time 15m

Number Of Ingredients 8

½ cup almonds (or sub other nuts- like hazelnuts, pinenuts, walnuts, peanuts, pumpkin seeds)
½ cup pecans (or sub other nuts- like hazelnuts, pistachios, pinenuts, walnuts, peanuts, pumpkin seeds)
2 tablespoons sesame seeds
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel ( or sub anise)
½ teaspoon pepper
½ teaspoon salt

Steps:

  • In a food processor pulse nuts and sesame seeds until they resemble a coarse meal. Keep everything under the size of a pea. (Take care not to over pulse as this will turn nuts into nut butter).
  • Add this mixture to a dry sauté pan and place over medium-low heat. Give a stir every 30 seconds or so for about 3-4 minutes. Lower heat to low and add the coriander, cumin, fennel, pepper and salt to the ground nut mixture in the pan. Stir for another 3-4 minutes until slightly fragrant.

Nutrition Facts : ServingSize 1 ½ teaspoons, Calories 29 calories, Sugar 0.2 g, Sodium 36.6 mg, Fat 2.7 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0.6 g, Protein 0.8 g, Cholesterol 0 mg

DUKKAH



Dukkah image

An amazing spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Dukkah... heaven. Enjoy!

Provided by Miraklegirl

Categories     Egyptian

Time 18m

Yield 2 cups

Number Of Ingredients 7

1 cup of shelled pistachio nut
1 cup almonds
1 tablespoon whole coriander seed
1 tablespoon whole cumin seed
1/2 teaspoon dried thyme
1/4 cup sesame seeds
1/4 teaspoon salt

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



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

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

DUKKAH-CRUSTED SALMON WITH CUCUMBER AND CHILE SALAD



Dukkah-Crusted Salmon With Cucumber and Chile Salad image

Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful crust for salmon fillets.

Provided by Donna Hay

Categories     HarperCollins     Dinner     Seafood     Fish     Salmon     Egypt     Cucumber     Hot Pepper     Quick & Easy

Yield Serves 4

Number Of Ingredients 15

1 1/2 cups (75g) puffed amaranth
2 tablespoons store-bought dukkah
1 teaspoon sea salt flakes
4 (200g) salmon fillets, skin removed
2 eggs, lightly beaten
2 tablespoons extra-virgin olive oil
1 long green chile, thinly sliced
1/4 cup (60ml) extra virgin olive oil, plus more
1/4 cup (60ml) lime juice
1 clove garlic, crushed
2 tablespoons chopped cilantro
Sea salt and cracked black pepper
4 cups (50g) snow pea tendrils
2 Lebanese cucumbers (260g), thinly sliced
Chervil sprigs, to serve

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.

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