Dukka Egyptian Spice Mix Recipes
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
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
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- 1. Preheat oven to 350°F. Spread hazelnuts on a rimmed baking sheet and toast until nuts are golden brown and skins have loosened, about 8–10 minutes. Let the nuts cool slightly and then rub using a clean kitchen towel to remove as much of the skins as you can. Transfer to a medium bowl.
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