Watermelon With Dukkah Dip Recipes

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WATERMELON WITH DUKKAH DIP



Watermelon with dukkah dip image

The cool sweetness of the watermelon goes really well with the spicy, nutty crunch of dukkah, for a refreshing nibble to enjoy with a cocktail

Provided by Maria Elia

Categories     Dinner, Starter

Time 20m

Number Of Ingredients 10

1 large wedge watermelon , or ½ small watermelon
olive oil , for brushing
25g hazelnuts , skinned
25g sesame seeds
2½ tsp coriander seeds
2 tsp cumin seeds
1 tsp sea salt
¼ tsp black pepper
¼ tsp paprika
pinch cayenne pepper

Steps:

  • For the dukkah, heat oven to 180C/ 160C fan/gas 4. Roast the hazelnuts and sesame seeds separately until golden. Meanwhile, toast the coriander and cumin seeds in a dry pan until fragrant - about 1 min. Cool everything.
  • Transfer the nuts, spices and remaining dukkah ingredients to a food processor, coffee grinder or pestle and mortar. Blend to a coarse mix. This will store in an airtight jar for up to a month.
  • Slice the watermelon into small, thin wedges. Trim the rind from the base of each wedge so that they can stand up, brush the tops with a little olive oil and dip into the dukkah to serve.

Nutrition Facts : Calories 287 calories, Fat 22 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 2.53 milligram of sodium

HAZELNUT DUKKAH YOGURT DIP



HAZELNUT DUKKAH YOGURT DIP image

Dukkah gets its name from the Egyptian Arabic word for "to crush" or "to pound," which is precisely how it's made. RawSpiceBar's Hazelnut Dukkah consists of toasted cumin, coriander, sesame seeds, salt and hazelnuts. The ingredients are ground into a coarse powder, releasing aromatics in the process. The most common way to eat dukkah is to dip pita chips or bread into olive oil and then coat with the hazelnut spice mixture. This recipe features a twist on that traditional dip- using greek yogurt and lemon juice. We also love dukkah sprinkled on everything from eggs and pasta to roasted or fresh vegetables, or swirled into hummus or salad dressings.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

1 . set rawspicebar's hazelnut dukkah
2 . set 1/2 cup plain Greek yogurt
1 . set lemon, juice of
4 . set 1 tsp sea salt
5 . set high quality extra virgin olive oil

Steps:

  • Using a small, dry skillet over low heat, toast RawSpiceBar's Hazelnut Dukkah until fragrant, about 2-3 minutes.
  • Mix greek yogurt with salt and lemon juice. Sprinkle dukkah on top with a generous drizzle of olive oil. Serve with RawSpiceBar's roasted Egyptian spiced bronzini or pita chips.

Nutrition Facts : Calories 1.3, Sodium 0.1, Carbohydrate 0.4, Sugar 0.1

DUKKAH



Dukkah image

A tasty Egyptian spice dip, goes well with hard boiled, peeled quails eggs or bread dipped in olive oil as a canape with drinks.

Provided by English_Rose

Categories     Egyptian

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons sesame seeds
2 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
1 1/2 tablespoons black peppercorns
1/2 tablespoon sea salt
1/8 cup toasted hazelnuts
2 teaspoons ground cinnamon

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.

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