Dukkahduqqa Pronounced Doo Kah Recipes

DUKKAH/DUQQA (PRONOUNCED DOO-KAH)

Steps:

• Preheat the oven to 350 degrees. Place the almonds on a baking sheet, and bake for about 5 minutes, or until fragrant. 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 almonds into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.
• To serve:.
• Place Dukkah in bowl and dip bread first in olive oil or avocado oil and then Dukkah.

DUKKAH (EGYPTIAN SEASONING BLEND)

Steps:

• Preheat the oven to 350 degrees F. Lay the nuts out single layer on a lined baking sheet. Roast them for 8-10 minutes until they have darkened in color and smell very nutty. Be careful not to roast them for too long or they will turn bitter. Remove from the oven and let the cool completely.
• Heat a dry pan over medium heat and place the remaining ingredients in it except for the mint and salt.Roast the spices and seeds for a few minutes until they have slightly deepened in color and are very fragrant. Be careful not to let them scorch or they will become bitter.Transfer to a bowl and let them cool completely.
• Place the cooled nuts, the cooled spices and seeds, the mint and salt in a blender or food processor.Pulse until the mixture is ground with lots of tiny coarse bits throughout. It should not be ground into a powder.Transfer the mixture to an airtight jar and, for the longest shelf-life, store it in the fridge where it will keep for up to 3 weeks.Makes about 1 1/4 cups.

DUQQA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread 1 cup plus 2 tablespoons hazelnuts out on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 10 minutes. Let cool.
• Combine sesame seeds, cumin seeds, and coriander seeds in a pan over medium heat and toast until fragrant, 2 to 3 minutes. Remove from heat and let cool.
• Combine toasted hazelnuts, toasted sesame seed mixture, dried mint, salt, and za'atar in the bowl of a food processor; pulse until evenly ground.

DUKKAH

Steps:

• Preheat oven to 200c (or 390 degrees F?) -- oven is only for the pistachios and macadamia nuts.
• Dry roast all spices INDIVIDUALLY until fragrant; don't burn.
• Quickly pan fry (dry pan) sesames, stir and then remove.
• Add coriander and cumin together and dry roast until fragrant.
• Roast macadamia nuts and pistachios in oven until golden brown, 200c (or 390 degrees F?) for about 5 minutes (let everything cool before processing or it will turn into paste).
• Place only the spices in a spice grinder, food processor or pound with mortar and pestle.
• Grind to a coarse or fine consistency depending upon your preferences. Remove from processor and place in a bowl.
• When nuts are cooled, place in the food processor and process until fine.
• Combine spices and nuts with sea salt and pepper to taste.
• Store in an airtight container preferably in the the fridge.