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
HAZELNUT DUKKAH WITH FENNEL SEEDS AND MINT OR THYME
Some versions of dukkah, like this one, are herbal as well as spicy.
Provided by Martha Rose Shulman
Categories appetizer
Time 10m
Yield About 1 cup
Number Of Ingredients 9
Steps:
- Lightly toast the sesame seeds in a dry skillet over medium heat. Remove from the heat and add to the bowl with the hazelnuts or almonds. Toast the cumin seeds in the dry skillet just until fragrant and immediately transfer to a spice mill and allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the remaining ingredients and mix together.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 1 gram
BEETROOT & FENNEL GRATIN WITH MACADAMIA & HAZELNUT DUKKAH
Dukkah is an Egyptian spice and seed mix to scatter over dishes to add another flavour dimension- a colourful veggie dish
Provided by Good Food team
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 22
Steps:
- Heat oven to 160C/140C fan/gas 3. To make the dukkah, put the macadamias and hazelnuts on a baking tray and roast for 8 mins or until just golden. Leave to cool, then chop in a food processor and tip into a bowl. Roast the sesame, coriander, cumin and fennel seeds on a separate tray for 5 mins or until golden. Cool, then using a grinder or pestle and mortar, grind to a medium powder with the fenugreek, salt and hot smoked paprika, if using. Add to the ground nuts, mix thoroughly and set aside.
- Increase oven to 200C/180C fan/ gas 6. Put the garlic, thyme, cream and soy or salt in a small pan and place over a medium heat to warm through. Remove and set aside.
- Butter a 30 x 20cm ovenproof dish and layer up the vegetables. First put 2 layers of beetroot, then a layer of potato, a scattering of fennel, leek and ginger, and spoon over a little cream mixture. Repeat this process until you have used up all the vegetables and cream, finishing with a layer of beetroot. Press down on the gratin, then cover with foil and bake for 45 mins or until the vegetables are tender.
- Remove foil from the gratin. Increase oven to 220C/200C fan/gas 7 and bake for a further 10 mins or until the top begins to brown. Remove gratin from the oven and let stand for about 10 mins.
- Meanwhile, bring a small pan of water to the boil. Boil the eggs for 7 mins, then cool under cold running water, peel and set aside. Keep the pan of water as you will need this later to reheat the eggs.
- To serve, reheat the peeled eggs in boiling water for 1-2 mins, the cut in half lengthways. Cut the beetroot gratin into 6 squares and put a piece on each of 6 plates. Scatter a handful of watercress over each, then carefully position 2 egg halves on top. Sprinkle a generous spoonful of dukkah over each half and drizzle over some extra virgin olive oil.
Nutrition Facts : Calories 728 calories, Fat 66 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2.3 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
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