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 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
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.
GARLIC DUKKAH BREAD
This is a delicious change to the regular Garlic Bread - with a delicious & tantalising flavour ... you'll have to make double the quantity because everyone is asking for more! more! more!!! I have also used other spice blends for this eg. Cajun or Outback blend
Provided by An_Net
Categories Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Slice the french stick or baguette at 1" intervals. Don't slice right through the bottom.
- Mix together the butter, crushed garlic and dukkah.
- Butter both sides of each slice of bread with this mixture, spreading a little over the top of the french stick/baguette.
- Sprinkle a little more DUKKAH over the french stick then wrap up in foil & pop into the oven for 20-30 minutes at 170°C.
- Serve warm!
DUKKAH ROASTED POTATOES
Dukkah is an Egyptian seasoning made with nuts, seeds, and spices, traditionally used as a dip for bread, along with olive oil. You should see what it does to roasted potatoes! Everyone has their favorite variation of dukkah. Many dukkah recipes are available online or look in ethnic markets or the international section of your grocery store. You may need to adjust the salt, depending on the saltiness of the dukkah you use.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl.
- Place potatoes and garlic cloves in a 11x13-inch baking dish. Drizzle with olive oil mixture and toss to coat.
- Bake in the preheated oven for 40 minutes, stirring potatoes every 10 to 15 minutes.
- In a small bowl, mix butter and dukkah. Brush over potatoes, then return to the oven for an additional 10-15 minutes, or until potatoes are soft and golden. Sprinkle with salt and garnish with parsley.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 27.3 g, Cholesterol 15.3 mg, Fat 12.5 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 4.6 g, Sodium 196.9 mg, Sugar 1.7 g
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
GARLIC BREAD ( REGULAR LOAF)
Make and share this Garlic Bread ( Regular Loaf) recipe from Food.com.
Provided by Karen From Colorado
Categories Breads
Time 3h5m
Yield 1 Loaf
Number Of Ingredients 11
Steps:
- Place all ingredients in given order in your bread maker.
- Set for regular or rapid bake cycle.
GARLIC-THYME BREAD
This is a great alternative to 'regular' garlic bread. Let it sit in your fridge 3 days before cooking and your garlic index will go through the roof! Prep time includes rising time.
Provided by skat5762
Categories Yeast Breads
Time P3DT35m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, combine yeast and water, and allow to stand in a warm place for 10 minutes or until foamy.
- Stir in oil, salt, garlic, thyme, and whole wheat flour.
- Add white flour 1/4 cup at a time, as needed, until a stiff manageable dough is formed.
- Turn out onto a floured surface and knead for 5 to 10 minutes, or until dough is smooth and elastic.
- Place in a lightly oiled bowl, cover, and set aside in a warm place for 1 hour, or until doubled.
- (For even more garlicky flavour, after the dough has risen once, punch it down and place in refrigerator for 1 to 3 days. Let it come to room temperature, and then proceed with the following directions.) Preheat oven to 450° and dust a baking sheet with cornmeal.
- If desired, work a bit of parmesan-reggiano into the dough at this point with some olive oil for extra flavour.
- Form the dough into a round, place on prepared cooking sheet, cover with plastic, and let rise for 30 minutes.
- Brush lightly with cold water, bake for 5 minutes, then reduce oven temperature to 400° and continue baking for 20-30 minutes, or until loaf is golden brown and sounds hollow when tapped.
Nutrition Facts : Calories 1393.6, Fat 15.2, SaturatedFat 2.3, Sodium 4679, Carbohydrate 277.8, Fiber 34.8, Sugar 1.5, Protein 49.6
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