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 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.
BAKED TOMATOES WITH FETA & DUKKAH
Make your own dukkah spice mix to sprinkle over tomatoes and feta, or buy a ready-made version if you prefer. Serve with sesame flatbreads
Provided by Charlotte Pike
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 18
Steps:
- First, make the dukkah, stir the ingredients together and set aside. For the flatbreads, stir the flour, yeast, sugar and salt together in a large bowl. Add 300ml lukewarm water and mix to form a soft, sticky dough. Tip the dough onto a lightly floured work surface and knead for 5 mins until the dough is smooth. Return the dough to the bowl, cover and leave in a warm place to prove until doubled in size, about 1 hr.
- Heat the oven to 220C/200C fan/gas 7. Tip the risen dough out onto a lightly floured work surface and divide into four pieces. Roll each piece into a ball, then roll out each ball into a rough oval, around 4mm thick. Carefully transfer the dough ovals to two large non-stick baking trays. Brush with the olive oil and sprinkle evenly with the sesame seeds. Bake for 15 mins until golden and firm to the touch. Transfer the baked flatbreads to a wire rack and leave to cool.
- Heat the oven to 220C/200C fan/gas 7. Cut the tomatoes in half through the equator and arrange in a large ovenproof dish, cut-side up. Season with a pinch of sea salt, some black pepper and the sugar, if needed. Drizzle with the oil and sprinkle over the feta and dukkah.
- Bake for 20-25 mins until the tomatoes are tender and juicy and the feta is golden, but not too dark. Leave to rest for 5 mins, then scatter over the fresh herbs. Serve warm with the flatbreads alongside.
Nutrition Facts : Calories 857 calories, Fat 35 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 8 grams protein, Sodium 3.2 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
DUKKAH-CRUSTED AUBERGINE STEAKS
Mix up your midweek dinners with this flavour-packed vegetarian option, served over a bed of herby, zesty couscous
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- To make the dukkah, lightly crush the hazelnuts, cumin and fennel seeds, and a pinch of salt using a pestle and mortar. Heat oven to 180C/160C fan/gas 4 and heat a griddle pan over a medium heat. Brush the aubergine steaks with 1 tbsp olive oil, griddle for 8-10 mins each side until charred and completely softened, then place on a parchment-lined baking tray. Divide the orange zest between the steaks, then top each with the dukkah. Bake for 5-10 mins until the dukkah looks toasted. Boil the kettle.
- Put the couscous in a heatproof bowl, add 225ml boiling water and cover with cling film. Leave to stand for 5 mins, then fluff up the couscous with a fork. Mix together the orange juice, remaining olive oil, the mint and some seasoning. Add to the couscous and stir. Divide the couscous between 2 plates, top with the aubergine steaks and sprinkle with the pomegranate seeds. Serve with a dollop of yogurt.
Nutrition Facts : Calories 543 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
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