Duqqa Food

EGYPTIAN DUKKAH RECIPE

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!

DUQQA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread 1 cup plus 2 tablespoons hazelnuts out on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 10 minutes. Let cool.
• Combine sesame seeds, cumin seeds, and coriander seeds in a pan over medium heat and toast until fragrant, 2 to 3 minutes. Remove from heat and let cool.
• Combine toasted hazelnuts, toasted sesame seed mixture, dried mint, salt, and za'atar in the bowl of a food processor; pulse until evenly ground.

DUQQA

Steps:

• Heat a small saute pan over med heat.
• Add pumpkin seeds, peanuts, and peppercorns and toast, stirring until fragrant (about 5 min).
• Add the sesame seeds, mint leaves, thyme, coriander, and cumin and toast, stirring frequently until fragrant.
• Transfer to a mortar and pestle or spice grinder and grind until seeds and nuts are coarsely crushed, then add salt.
• Store in a tightly covered container in the fridge for up to 10 days.

DUKKAH

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.

DUQQAH

Steps:

• combine ingredients.
• enjoy!

DUKKAH/DUQQA (PRONOUNCED DOO-KAH)

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.

ZAATAR DUQQA

Steps:

• In medium bowl, combine chickpeas and enough hot water to cover. Soak 1 hour. Drain and set aside.
• In heavy, dry skillet over moderate heat, combine cumin, coriander, and 1/2 cup sesame seeds. Cook, stirring, until fragrant and a shade or two darker, 3 to 4 minutes.
• In large bowl, combine toasted spices, chickpeas, thyme, and salt. In spice grinder or clean coffee grinder, finely grind mixture (in batches if necessary). Return to bowl and set aside.
• In a heavy, dry skillet over moderate heat, combine remaining 1/2 cup sesame seeds and nigella. Cook, stirring, until fragrant and a shade or two darker, 3 to 4 minutes. Add to other spices in bowl and toss to combine.
• To serve, dust over cooked eggs (hard-boiled or soft-boiled, scrambled or fried), mix into soft cheese or yogurt, or drizzle olive oil on pita bread and sprinkle with mixture.
• Stored in the refrigerator in clean, tightly sealed jar, mixture will keep up to 6 months.