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
DUKKA - EGYPTIAN SPICE MIX
Entered for safe-keeping. From June 2012 Vegetarian Times. This mix of coarsely ground nuts and spices is served with olive oil and bread for dipping with breakfast, or as a snack or appetizer.
Provided by KateL
Categories Nuts
Time 12m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Spread almonds on baking sheet, and toast 5-7 minutes, or until light brown and fragrant. Transfer to bowl.
- Meanwhile, toast coriander, cumin, and salt in skillet over medium-low heat 3 minutes, or until coriander is light brown and mixture is fragrant, swirling pan constantly. Place in bowl with almonds. Cool completely.
- Coarsely grind almond-spice mixture and sumac in food processor, or grind with mortar and pestle. Transfer to bowl, and stir in sesame seeds. Store in airtight container.
Nutrition Facts : Calories 1329.7, Fat 112.7, SaturatedFat 10.2, Sodium 1817.6, Carbohydrate 64.6, Fiber 35.5, Sugar 7.1, Protein 47.4
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
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
DUKKA - EGYPTIAN SPICE BLEND FOR BREAD DIPPING OR TOPPING
For ZWT #6. I got this recipe from Egyptdailynews.com site. It says that it is used for dipping bread after first dipping it in olive oil. I think it would make an interesting topping for various breads if it is left a little coarser.
Provided by Pesto lover
Categories Egyptian
Time 25m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Dry roast sesame seeds until lightly browned, then remove from pan.
- Roast the hazelnuts for about 5 minutes and then remove their skins by rubbing them in a kitchen towel. If you choose to use the roasted chickpeas, they don't need further roasting.
- Dry roast the coriander and cumin seeds just until they darken. Remove from pan.
- When everything has cooled off, add other ingredients and pound or process to a coarse powder in a food processor.
- This will keep for 3 months in a cool place, in an airtight container or jar.
Nutrition Facts : Calories 1471.8, Fat 124.9, SaturatedFat 12.8, Sodium 2407.1, Carbohydrate 86.8, Fiber 49.5, Sugar 4.7, Protein 45.3
DUKKAH
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
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.
HAZELNUT DUKKAH YOGURT DIP
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
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
EGYPTIAN DUKKA (DIP)
Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer.
Provided by Olha7397
Categories Egyptian
Time 50m
Yield 3 cups
Number Of Ingredients 14
Steps:
- Spread macadamia nuts, hazelnuts and sunflower seeds on rimmed baking sheet; toast in 350°F (180°C) oven for 9 minutes.
- Sprinkle with coconut; toast, stirring often, until fragrant and golden, about 3 minutes. Let cool.
- Meanwhile, on separate rimmed baking sheet, toast sesame seeds, coriander seeds and cumin seeds until sesame seeds are golden, about 8 minutes. Let cool.
- In clean coffee grinder or mini food processor, chop nut mixture until fine with a few larger pieces; transfer to bowl.
- Add seed mixture to grinder; pulse until finely chopped. Add to nut mixture along with salt, ground cumin, pepper, cinnamon and cayenne; stir to combine. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.).
- Antipasto Platter:.
- Markets have a feast of ready-made foods that are ideal for an antipasto platter.
- Try a few of these along with the Dukka: marinated mushrooms or artichokes; cheeses, such as feta, buffalo mozzarella or creamy goat cheese; oil-cured black olives or green olives stuffed with pimientos or almonds; oil-packed sun-dried tomatoes; sourdough bread (or other loaves flavoured with olives, oil-packed sun-dried tomatoes or cheese).
- Canadian Living Magazine Summer 2005.
Nutrition Facts : Calories 696.5, Fat 62.5, SaturatedFat 11.5, Sodium 804.4, Carbohydrate 32, Fiber 17.9, Sugar 2.7, Protein 18.5
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AUTHENTIC EGYPTIAN DUKKAH RECIPE (FOUR EASY STEPS!)
From hurrythefoodup.com
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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