DUKKAH/DUQQA (PRONOUNCED DOO-KAH)
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
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.
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
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
An amazing spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Dukkah... heaven. Enjoy!
Provided by Miraklegirl
Categories Egyptian
Time 18m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.
- Toast the spice seeds and sesame seeds separately in the same way.
- Cool and combine with the remaining ingredients in a food processor.
- Grind the mixture until it resembles small breadcrumbs.
- The mixture should be very dry and crumbly, not a paste.
- Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.
DUQQAH
A delicious, nutty Egyptian appetizer. It is traditionally eaten with bread dipped in olive oil, then dipped in the Duqqah.
Provided by Habibi
Categories Egyptian
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- combine ingredients.
- enjoy!
Nutrition Facts : Calories 212.8, Fat 18.1, SaturatedFat 1.9, Sodium 8.5, Carbohydrate 11.3, Fiber 6, Sugar 1.1, Protein 6.7
EASY DUKKAH
This dukkah recipe is so easy to make! Dukkah is a nut and spice blend from Egypt-sprinkle it over bread dipped in olive oil, vegetables, hummus and more. Recipe yields 1 scant cup.
Provided by Cookie and Kate
Categories Condiment
Time 8m
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, combine the walnuts and almonds. Cook, stirring often, until the nuts are starting to smell fragrant, about 3 minutes.
- Add the sesame seeds to the pan and continue cooking, stirring often, until the sesame seeds are turning lightly golden on the edges. Remove the pan from the heat, and transfer the nut and seed mixture to a food processor.
- Add the coriander, cumin, allspice, salt and pepper. Run the food processor for about 10 seconds, or until the nuts are broken into a coarse, sand-like texture (don't overdo it!).
- Transfer the dukkah to a bowl for serving, or store it in an air-tight container for 1 to 2 weeks.
Nutrition Facts : ServingSize About 2 tablespoons, Calories 100 calories, Sugar 0.5 g, Sodium 141.9 mg, Fat 9.2 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 3.3 g, Fiber 1.6 g, Protein 3 g, Cholesterol 0 mg
DUQQA
From Marcus Samuelsson - this awesome dip is super easy and a nice change up. Do not make it in a blender as the sesame seeds will turn into paste - best in a mortar and pestle or a spice grinder. Try it with olive oil to dip in bread or pita or with chicken.
Provided by Cadillacgirl
Categories African
Time 10m
Yield 1/2 cup
Number Of Ingredients 9
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.
DUQQA
Duqqa or dukkah is an Egyptian blend of nuts, seeds, and spices and enjoyed as a starter or snack to dip with bread or fresh veggies. It's so deliciously addictive that you will find yourself inventing many other uses for it! Store in a cool dark place.
Provided by leila
Categories World Cuisine Recipes African North African Egyptian
Time 17m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 130.6 calories, Carbohydrate 5.1 g, Fat 11.9 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 702.9 mg, Sugar 0.7 g
DUKKAH (EGYPTIAN SEASONING BLEND)
With its combination of nuts, seeds, spices and herbs, Dukkah is a unique and incredibly delicious Egyptian seasoning blend. Enjoy it as a dip for your bread or veggies, as a coating for meat and poultry, and sprinkled over your hummus, salads, sandwiches, and more!
Provided by Kimberly Killebrew
Categories condiment Seasoning Blend
Time 20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Lay the nuts out single layer on a lined baking sheet. Roast them for 8-10 minutes until they have darkened in color and smell very nutty. Be careful not to roast them for too long or they will turn bitter. Remove from the oven and let the cool completely.
- Heat a dry pan over medium heat and place the remaining ingredients in it except for the mint and salt.Roast the spices and seeds for a few minutes until they have slightly deepened in color and are very fragrant. Be careful not to let them scorch or they will become bitter.Transfer to a bowl and let them cool completely.
- Place the cooled nuts, the cooled spices and seeds, the mint and salt in a blender or food processor.Pulse until the mixture is ground with lots of tiny coarse bits throughout. It should not be ground into a powder.Transfer the mixture to an airtight jar and, for the longest shelf-life, store it in the fridge where it will keep for up to 3 weeks.Makes about 1 1/4 cups.
Nutrition Facts : ServingSize 1 tablespooon, Calories 45 kcal, Carbohydrate 2 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 88 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
DUKKAH-CRUSTED SALMON WITH CUCUMBER AND CHILE SALAD
Dukkah is a heady Egyptian nut and spice mix. When tossed with puffed amaranth-a cereal commonly found in health food markets-it makes a deeply flavorful crust for salmon fillets.
Provided by Donna Hay
Categories HarperCollins Dinner Seafood Fish Salmon Egypt Cucumber Hot Pepper Quick & Easy
Yield Serves 4
Number Of Ingredients 15
Steps:
- Place the amaranth, dukkah and salt on a small tray and toss to combine. Dip each salmon fillet in the egg and press into the dukkah mixture to coat. Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon, turning every 3-4 minutes, for 10-12 minutes or until just cooked through and the crumb is golden. Place the chilli, extra oil, lime juice, garlic, cilantro, salt and pepper in a medium bowl and whisk to combine. Add the snow pea tendrils and cucumber and toss to coat. Divide the salmon and salad between serving plates and top with chervil to serve.
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.
RADISHES WITH DUKKAH
Categories Salad Appetizer Breakfast Side Quick & Easy Lunch Radish Spring Summer Bon Appétit
Yield Makes 3/4 cup dukkah
Number Of Ingredients 9
Steps:
- Toast 1/4 cup pistachios and 1 tablespoon pine nuts at 350° for 5 minutes; add 1 tablespoon sesame seeds, 1 teaspoon coriander seeds, and 1 teaspoon cumin seeds and toast until nuts are golden brown and spices are fragrant, about 5 minutes.
- Let cool. Coarsely grind in a blender or food processor with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper. Serve breakfast radishes with olive oil and dukkah for dipping.
DUKKAH: AN EGYPTIAN SPICE MIXTURE
Steps:
- Preheat the oven to 350 F.
- Use in your favorite Middle Eastern recipes and enjoy.
Nutrition Facts : Calories 167 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 141 mg, Sugar 1 g, Fat 11 g, ServingSize 8 servings, UnsaturatedFat 0 g
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Ratings 26Calories 992 per servingCategory Dips & Sauces, Salads, Sides
- Gently roast the hazelnuts, almonds and sunflower seeds in a pan. About three minutes will do it. Take them out and pop them into a blender.
- Next, slowly roast the fennel seeds, normal cumin, coriander, and white sesame seeds. These won’t take as long - about two minutes should do it.
- Put the second batch into the blender as well and just press the pulse button a couple of times. We’re looking for a nice crunchy mix here, not a powder. Finally add the green pepper, sea salt, black sesame seeds, black cumin and paprika powder and give it a last quick blend.
- Put it all in an airtight glass. Done! Use it to intensify soups, dips and salads or treat yourself to an oily bread and dukkah. You won’t look back.
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Ratings 5Total Time 10 minsCategory CondimentCalories 43 per serving
- Next, toast the seeds and peppercorns in the same pan until some start to pop and get golden brown.
- Allow toasted nuts, seeds and peppercorns to cool completely then place all in a food processor and pulse until meal like in consistency. Make sure it is dry and crumbly. Work in batches if over crowded.
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- In a skillet over medium heat, toast sesame seeds until they are golden. Keep stirring the whole time for about 2-3 minutes. Set aside.
- In the same skillet place coriander and cumin, toast stirring frequently 1-2 minutes until they pop. Do not overcook. (Note1)
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