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
DUKKAH-SPICED LAMB WITH CREAMED FETA
Make and share this Dukkah-Spiced Lamb With Creamed Feta recipe from Food.com.
Provided by hectorthebat
Categories Lamb/Sheep
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Put the potatoes and stock cube in a pan and cover with water. Bring to the boil, cover and simmer for 18 minutes.
- Meanwhile, mix the dukkah and olive oil together in a shallow dish. Add the lamb steaks and coat in the dukkah. Set aside for 5 minutes to marinate.
- Using a fork, mash the feta in a bowl, stir in the yoghurt and mint, and season with black pepper.
- In a nonstick frying pan set over a medium-high heat, fry the marinated steaks for 3 minutes on each side, or until cooked to your liking. Remove from the pan and rest for 5 minutes.
- Drain the potatoes. Return the empty pan to the heat and add the spinach, in batches, to wilt. Once the spinach is softened, return the potatoes to the pan and mix well to combine. Serve the lamb with the spinach and potatoes and a spoonful of the creamed feta.
Nutrition Facts : Calories 670.4, Fat 38.9, SaturatedFat 17.5, Cholesterol 137.2, Sodium 1186.2, Carbohydrate 41.4, Fiber 7, Sugar 3.6, Protein 40
FETA-CRUSTED LAMB WITH RICH TOMATO SAUCE
As the lamb roasts, little nuggets of feta from the crust melt into the gutsy, tomatoey, garlicky sauce
Provided by Jane Hornby
Categories Dinner, Main course
Time 50m
Number Of Ingredients 13
Steps:
- Marinate the lamb first. Put the racks into a non-metallic dish and mix the thyme, oil, lemon zest, garlic and half the oregano in a bowl. Rub this all over the lamb, then leave to marinate for at least 30 mins or up to 24 hrs. It's important that you cook the lamb from room temperature rather than fridge cold, so if you're cooking within 1 hr or so, leave it out of the fridge.
- For the sauce, finely chop the parsley stalks. Heat a large ovenproof frying pan or wide casserole, then add 1 tbsp olive oil. Add the garlic and the stalks, then soften for 1 min. Add the tomatoes and remaining oregano, then simmer for 5 mins until saucy, popping the cherry tomatoes with your wooden spoon to release all the juices and seeds. Chop the parsley leaves roughly and add half to the pan. Heat oven to 230C/fan 210C/ gas 8. Make the crust by mixing the remaining parsley leaves, feta, zest, oregano and breadcrumbs in a bowl.
- When you're ready to cook the lamb, leave most of the tasty marinade on the meat, season it well with salt and freshly ground pepper, then press the crust onto one side of each piece. Sit the racks in the sauce, with the crust-side facing upwards. Strew the thyme sprigs from the marinade over the lamb and into the sauce, then drizzle everything with a little extra virgin olive oil. Roast the lamb in the sauce, uncovered, for 20 mins (for pink and juicy meat) until the crust is golden and the sauce thickened. Leave to rest for 10 mins, loosely covered, so that the crust doesn't go soggy, then carve the lamb between each bone to make cutlets. Serve the crusted cutlets with spoonfuls of the intense, roasted-down tomato sauce, and the Easy buttered onion pilaf and Lemony greens (recipes below). Garnish with thyme.
Nutrition Facts : Calories 582 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.47 milligram of sodium
DUKKAH
Serve this nutty spice mix with toasted pitta and olive oil or use in a dish to add some Egyptian spice
Provided by Good Food team
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
- Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.
Nutrition Facts : Calories 87 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
DUKKAH-CRUSTED LAMB CHOPS WITH POMEGRANATE MOLASSES
Provided by Meredith Deeds
Categories Sauté Quick & Easy Lamb Chop Pistachio Spice Winter Pomegranate Molasses Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside. DO AHEAD: Dukkah can be prepared 1 day ahead. Cover tightly and let stand at room temperature.
- Whisk pomegranate molasses and honey in small bowl; set aside.
- Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops to plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.
- * A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.
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
More about "dukkah spiced lamb with creamed feta food"
DUKKAH LAMB CHOPS - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5 (1)Total Time 15 minsCategory DinnerCalories 445 per serving
- Sprinkle over the dukkah and the salt and rub into the chops, making sure they're well covered.
- You can cook the chops on a hot braai (barbecue), grill them in a griddle pan or fry them in a very hot frying pan.
- Cook for 4-5 minutes per side until they are golden brown and the fat has started crisping but the meat is still blushing pink inside.
DUKKAH LAMB RECIPE | MIDDLE EASTERN …
From realfood.tesco.com
5/5 (6)Category DinnerCuisine Middle EasternTotal Time 30 mins
EASY DUKKAH RECIPE - COOKIE AND KATE
From cookieandkate.com
10 TASTY THINGS TO DO WITH DUKKAH
From thestonesoup.com
DUKKAH SPICED LAMB LEG STEAKS WITH ROCKET AND FETA …
From australianlamb.com.au
DUKKAH RECIPE - MIDDLE EASTERN SPICE MIXTURE
From thespruceeats.com
GNARLY DUKKAH ROAST LAMB | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 8Calories 509 per servingTotal Time 1 hr
GREEK-STYLE BUTTERFLIED LEG OF LAMB RECIPE — THE MOM 100
From themom100.com
DUKKAH SPICED CARROT & FETA SALAD RECIPE - FOOD.COM
From food.com
GRIDDLED LAMB WITH KALE DHAL RECIPE - TESCO REAL FOOD
From realfood.tesco.com
DUKKAH CRUSTED LAMB LEG WITH CRISPY LEMON POTATOES RECIPE
From australianlamb.com.au
DUKKAH (WITH FETA & BEETS) | FOODBYMARIA RECIPES
From foodbymaria.com
DUKKAH SPICED LAMB LEG STEAKS WITH ROCKET AND FETA SALAD
From kitchen.nine.com.au
DUKKAH SEASONING: WHAT IT IS AND HOW TO MAKE IT
From simplyrecipes.com
SPICY DUKKAH-CRUSTED LAMB CUTLETS WITH CREAMED FETA RECIPE | EAT …
From eatyourbooks.com
EASY LAMB KOFTA RECIPE WITH TAHINI YOGHURT & DUKKAH …
From gatherfoodblog.com
MIDDLE EASTERN LAMB CUTLETS, FETA YOGHURT & PISTACHIO DUKKAH
From temptationforfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love