Dukkah Dusted Sand Dabs Food

DUKKAH-DUSTED SAND DABS

Dukkah-Dusted Sand Dabs image

Cook these delicate fish in 2 batches. They cook in about 3 minutes.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds sand dabs (about 8 sand dabs)
1/2 cup Egyptian dukkah
2 tablespoons canola or grapeseed oil
Juice of 1 large lemon
2 tablespoons chopped fresh parsley

Steps:

Have all of your ingredients ready by the stove. Heat a heavy cast-iron or nonstick frying pan over medium-high heat. Season the fish fillets if desired. Place the dukkah on a baking sheet and lightly dredge the fish fillets in it. When the pan is very hot, add 1 tablespoon of the canola or grapeseed oil, and when it is rippling, just below smoking, add as many fish fillets as can comfortably fit into the pan without crowding it too much. Cook for 1 1/2 to 2 minutes, until browned, then turn over and cook another 1 1/2 to 2 minutes (depending on the size of the fish), or until the fish is nicely browned on both sides. Remove to a warm platter. Repeat with the next batch of fish, until all of it has been cooked. Douse with the lemon juice, sprinkle on the parsley and serve.

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

Ingredients

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.

DUKKAH/DUQQA (PRONOUNCED DOO-KAH)

Dukkah/Duqqa (Pronounced Doo-Kah) image

Dukkah is an Egyptian specialty that is not strictly speaking a spice blend, but rather a blend of roasted nuts seasoned with spices. It is typically used as a dip with bread or fresh vegetables, and eaten as an Hors D'Oeuvre. It can also be used as a side dish to the main course of a meal. Dukkah makes a crunchy coating for chicken or fish when put on before pan-frying. You can use macadamia & almonds or hazelnuts & or almonds.

Provided by Rita1652

Categories < 30 Mins

Time 20m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 cup almonds
1/2 cup sesame seeds
1/3 cup coriander seed
2 tablespoons cumin seeds
2 tablespoons fresh ground black pepper
1 teaspoon sea salt
dried herbs, to taste (marjoram, mint, thyme) (optional)
chili pepper flakes, to taste (optional)

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.

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