DUKKAH
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
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
EGYPTIAN COURGETTES WITH DUKKAH SPRINKLE
Get four of your 5-a-day in one vegan dinner! This easy recipe is healthy and gluten-free, and provides calcium, folate, fibre, vitamin C and iron
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 15
Steps:
- Heat the oil in a large non-stick pan and fry the onions for 5 mins, stirring occasionally until starting to colour. Stir in the ground coriander and paprika, then tip in the tomatoes with a can of water. Add the bouillon powder and courgettes, cover and cook for 6 mins.
- Meanwhile, make the dukkah. Warm the whole spices, sesame seeds and almonds in a pan until aromatic, stirring frequently, then remove the pan from the heat.
- Add the butter beans, tomatoes and peas to the courgettes, cover and cook for 5 mins more. Stir in the coriander, then spoon into bowls. Crush the spices and almonds using a pestle and mortar and scatter on top. If you're cooking for two people, put half the seed mix in a jar and chill half the veg for another day.
Nutrition Facts : Calories 271 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 0.14 milligram of sodium
DUKKAH ROASTED POTATOES
Dukkah is an Egyptian seasoning made with nuts, seeds, and spices, traditionally used as a dip for bread, along with olive oil. You should see what it does to roasted potatoes! Everyone has their favorite variation of dukkah. Many dukkah recipes are available online or look in ethnic markets or the international section of your grocery store. You may need to adjust the salt, depending on the saltiness of the dukkah you use.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 27.3 g, Cholesterol 15.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 4.6 g, Sodium 196.9 mg, Sugar 1.7 g
EGYPTIAN DUKKA (DIP)
Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer.
Provided by Olha7397
Categories Egyptian
Time 50m
Yield 3 cups
Number Of Ingredients 14
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.
Nutrition Facts : Calories 696.5, Fat 62.5, SaturatedFat 11.5, Sodium 804.4, Carbohydrate 32, Fiber 17.9, Sugar 2.7, Protein 18.5
EGYPTIAN DUKKAH RECIPE
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
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
EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH CRUST
Dukkah is traditionally served in the Middle East with vegetables or bread; here, Aarti turned it into a crunchy topping for her spinach pie.
Provided by Aarti Sequeira
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the dukkah: Preheat the oven to 350˚ F. Pour the hazelnuts onto a baking sheet, then slip into the oven and toast until golden brown and fragrant, about 12 minutes. Pour the nuts onto one half of a clean kitchen towel, then fold over the other half. Rub gently to remove the skins. Pour the nuts onto a cutting board, finely chop and set aside.
- Set a cast-iron skillet over medium heat. Add the coriander seeds and toast, 1 to 2 minutes. Add the cumin seeds and sesame seeds and cook, stirring often, until fragrant and slightly darker in color but not burned, 2 to 3 minutes. Stir the seeds with the hazelnuts, then coarsely grind with a mortar and pestle. Set aside.
- Make the pie: Increase the oven temperature to 400˚ F. Set a large skillet over medium heat. Add the butter and cook until melted and browned just a little. Add the shallots and garlic; cook, stirring, until softened, about 3 minutes.
- Rinse the spinach. Drain, but don't worry about getting all the water off. Add the spinach to the shallot-garlic mixture in batches, stirring, until all of the spinach is wilted, 7 to 8 minutes. Stir in the dill and nutmeg; season with salt and pepper. Drain off any excess liquid. Remove from the heat and let cool slightly.
- Add the mozzarella and cheddar to the spinach. Stir well and let cool. (You can pop it into the fridge to hurry this along!)
- Place one puff pastry sheet in the bottom of an 8-inch square baking dish or 9-inch pie plate. Spoon in the spinach filling, using the back of a spatula to level it out. Layer the other puff pastry sheet on top, and then crimp the edges, cutting off any excess. Brush the beaten egg on the puff pastry and sprinkle with the dukkah spice blend. Put the pie on a baking sheet and bake until deep golden brown, 30 to 40 minutes. Sprinkle with the sumac. Let cool 10 minutes before cutting into the pie.
EGYPTIAN EGGS WITH DUKKAH
From 'artichoke to za'atar'. These would make a wonderful snack or appetizer. Posted for ZWT6. Prep time is for heating the deep frying oil.
Provided by IngridH
Categories Lunch/Snacks
Time 15m
Yield 4 eggs, 4 serving(s)
Number Of Ingredients 9
Steps:
- DUKKAH.
- Roast the sesame seeds, coriander seeds, cumin seeds, and hazelnuts until golden and fragrant. (You may need to do each of these separately, so none of them scorch).
- Rub the skins off of the hazelnuts as much as possible.
- Combine the seeds and nuts in a spice or coffee grinder, and grind until they are chopped, but not pulverized into a paste. Add the salt and pepper. If you have any of the Dukkah left over, keep it in a airtight container in the refrigerator.
- EGGS.
- Soft boil the eggs for 3 minutes, then cool and peel under running water to easily remove the shells.
- Lightly dredge the eggs in the flour, dusting off any excess, then deep fry for a minute or two, until they are golden brown.
- Remove from the oil and roll in the Dukkah.
- Serve immediately with a light salad for an appetizer, or as is for a quick snack.
SPICY EGYPTIAN DUKKAH WITH CHICKPEA FLOUR
Dukkah is very popular in Egypt, where it is made with chickpea flour, sesame seeds, sometimes dill seeds, and spices. I like to toast the chickpea flour. I use the mixture, which is adapted from a dukkah in "The Arab Table," by May S. Bsisu, not only as a condiment for vegetables and bread, but also as a coating for fried fish or vegetables.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 15m
Yield 1 cup
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 2 grams
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- Next, toast the seeds and peppercorns in the same pan until some start to pop and get golden brown.
- Allow toasted nuts, seeds and peppercorns to cool completely then place all in a food processor and pulse until meal like in consistency. Make sure it is dry and crumbly. Work in batches if over crowded.
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- Preheat Oven & Prepare the Veggies • Preheat the oven to 400ºF and line a baking sheet with aluminum foil. • Rinse, scrub and dice the sweet potato into 1-inch cubes. • Dice the onion, and mince the garlic and ginger. • Rinse and slice the carrots into ½-inch thick coins. • In a medium bowl, toss the carrots with 1 tbsp. olive oil, ginger, and salt and pepper to taste. Pour the carrots onto the baking sheet and roast until fork-tender, about 15-20 minutes. Rinse and dry the bowl.
- Cook the Stew • While the carrots are roasting heat 2 tbsp. olive oil in a large pot over medium-high heat. Add the garlic and onion. Cook until tender and fragrant, 2-3 minutes. • Stir in the sweet potato and half of the spice mix. • Stir in the lentils, water, and vegetable bouillon. • Bring the mixture to boil. Reduce heat to simmer and cook until sweet potatoes and lentils are tender, 15-20 minutes.
- Make the Carrot Dukkah Toasts • Place the slices of bread directly on an oven rack for 3-4 minutes to toast them. • Heat 1 tbsp. olive oil in a small pan over medium-low heat. • Using the broad side of a knife, crush the hazelnuts. • Add the hazelnuts, sesame seeds and remaining spice mix to the pan. Cook, stirring frequently, until the hazelnuts and sesame seeds are toasted, 2-3 minutes. • Transfer the carrots from the oven back to the medium bowl used earlier and mash with a fork. • Spread some of the mashed carrot mixture on each toast and sprinkle with the toasted nuts/seeds.
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