Dukkaegyptianspiceblendforbreaddippingortopping Recipes

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.

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.

Steps:

• Place pitas on baking sheet in a 350F degree oven for 10 minutes or until browned and crispy.
• Separate into pieces big enough for dipping and scooping.
• Toast the sesame seed in a dry skillet until golden.
• Place hazelnut and chickpeas in same pan and cook 4-5 minutes until aromatic.
• Add coriander seeds, thyme, and cumin until they darken, remove, and set aside to cool.
• Stir in paprika, salt, pepper, and serve with olive oil in a bowl to dip the pita pieces in and then into the nut mixture.

Steps:

• Make dukka:
• Pulse all dukka ingredients in a food processor or an electric coffee/spice grinder until very finely ground, about 3 minutes (do not grind to a paste).
• Make flatbread:
• Stir together warm water, honey, and yeast in bowl of a stand electric mixer fitted with paddle attachment (see cooks' note below if you don't have a stand mixer) and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Add 2 cups flour, salt, and oil and beat at medium speed until incorporated. Replace paddle with dough hook and, if necessary, add 2 to 3 teaspoons more flour, 1 teaspoon at a time, until dough begins to pull away from side of bowl and is smooth but still slightly sticky to the touch, about 5 minutes.
• Transfer dough to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 2 hours.
• Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
• Punch down dough and transfer to a lightly floured surface. Divide dough in half and let stand, covered with plastic wrap, 10 minutes.
• Roll out 1 piece of dough (keep remaining piece covered) on a lightly floured surface with a lightly floured rolling pin into a roughly 17- by 11-inch rectangle. (Dough will be very thin.) Transfer dough to 1 of shallow baking pans. (Repair any tears in dough by pinching together.) Repeat with second piece of dough, transferring it to second baking pan. Sprinkle half of dukka over each rectangle and bake, switching position of pans and rotating them 180 degrees halfway through baking, until golden, about 20 minutes total. Cool in pans on racks 5 minutes, then transfer flatbreads to a cutting board and cut each into pieces with a sharp heavy knife. (Centers will be crisp.)

Steps:

• In a heavy frying pan over medium-high heat, toast the chickpea flour, stirring constantly or shaking the pan, just until it begins to smell toasty and darken slightly. Transfer immediately to a bowl.
• Finely chop the peanuts and add to the bowl with the chickpea flour.
• One at a time, heat the coriander seeds, caraway seeds, dill seeds and sesame seeds in a small skillet over medium-high heat, shaking the pan or stirring constantly, just until each is fragrant and beginning to smell toasty. Remove from the pan and allow to cool completely.
• Working in batches, combine the coriander seeds, caraway seeds and dill seeds in a spice mill and grind to a powder. Transfer to the bowl with the chickpea flour and stir in the sesame seeds, salt, cayenne and sumac.

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.