Egyptian Dukka Dip Recipes

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: AN EGYPTIAN SPICE MIXTURE

Steps:

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

SPICY EGYPTIAN DUKKAH WITH CHICKPEA FLOUR

Steps:

• In a heavy frying pan over medium-high heat, toast the chickpea flour, stirring constantly or shaking the pan, just until it begins to smell toasty and darken slightly. Transfer immediately to a bowl.
• Finely chop the peanuts and add to the bowl with the chickpea flour.
• One at a time, heat the coriander seeds, caraway seeds, dill seeds and sesame seeds in a small skillet over medium-high heat, shaking the pan or stirring constantly, just until each is fragrant and beginning to smell toasty. Remove from the pan and allow to cool completely.
• Working in batches, combine the coriander seeds, caraway seeds and dill seeds in a spice mill and grind to a powder. Transfer to the bowl with the chickpea flour and stir in the sesame seeds, salt, cayenne and sumac.

EGYPTIAN DUKKA (DIP)

Steps:

• Spread macadamia nuts, hazelnuts and sunflower seeds on rimmed baking sheet; toast in 350°F (180°C) oven for 9 minutes.
• Sprinkle with coconut; toast, stirring often, until fragrant and golden, about 3 minutes. Let cool.
• Meanwhile, on separate rimmed baking sheet, toast sesame seeds, coriander seeds and cumin seeds until sesame seeds are golden, about 8 minutes. Let cool.
• In clean coffee grinder or mini food processor, chop nut mixture until fine with a few larger pieces; transfer to bowl.
• Add seed mixture to grinder; pulse until finely chopped. Add to nut mixture along with salt, ground cumin, pepper, cinnamon and cayenne; stir to combine. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.).
• Antipasto Platter:.
• Markets have a feast of ready-made foods that are ideal for an antipasto platter.
• Try a few of these along with the Dukka: marinated mushrooms or artichokes; cheeses, such as feta, buffalo mozzarella or creamy goat cheese; oil-cured black olives or green olives stuffed with pimientos or almonds; oil-packed sun-dried tomatoes; sourdough bread (or other loaves flavoured with olives, oil-packed sun-dried tomatoes or cheese).
• Canadian Living Magazine Summer 2005.

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:

• Heat a small, heavy-based frying pan over a medium heat and add the sesame seeds.
• Shake gently until they turn a shade darker and give out a nutty smell.
• Tip them into a bowl.
• Repeat this process with the coriander and cumin seeds.
• Allow them cool and crisp up for a few minutes.
• Place the sesame seeds, coriander, cumin, peppercorns and salt in a clean coffee or spice grinder and grind finely.
• Finely chop the hazelnuts in the grinder, taking care not to over-blend them into a paste.
• Mix the finely chopped hazelnuts with the sesame seed mixture and the cinnamon.
• Store in an airtight container until needed.

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.