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.
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.
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
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
More about "homemade dukkah recipes"
HOW TO MAKE DUKKAH- AUTHENTIC DUKKAH RECIPE | THE ...
From themediterraneandish.com
4.8/5 (49)Category CondimentCuisine EgyptianCalories 96 per serving
- 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!
EASY DUKKAH RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (30)Total Time 8 minsCategory CondimentCalories 100 per serving
- In a large skillet over medium heat, combine the walnuts and almonds. Cook, stirring often, until the nuts are starting to smell fragrant, about 3 minutes.
- Add the sesame seeds to the pan and continue cooking, stirring often, until the sesame seeds are turning lightly golden on the edges. Remove the pan from the heat, and transfer the nut and seed mixture to a food processor.
- Add the coriander, cumin, allspice, salt and pepper. Run the food processor for about 10 seconds, or until the nuts are broken into a coarse, sand-like texture (don’t overdo it!).
DUKKAH RECIPE - MIDDLE EASTERN SPICE MIXTURE
From thespruceeats.com
4.5/5 (56)Category Side Dish, Spice Mix, CondimentAuthor Saad FayedCalories 167 per serving
DUKKAH (DELICIOUS DIPPING MIX OF THE AGES) - CHEF TARIQ
From cheftariq.com
HOW TO MAKE AUTHENTIC DUKKAH SEASONING - HURRY THE FOOD UP
From hurrythefoodup.com
HOW TO MAKE DUKKAH (EGYPTIAN SPICE BLEND) - ALPHAFOODIE
From alphafoodie.com
SMOKY, SEEDY NUT-FREE DUKKAH - ALEXANDRA'S KITCHEN
From alexandracooks.com
SIMPLE DUKKAH RECIPE! | FEASTING AT HOME
From feastingathome.com
DUKKAH RECIPE | MYRECIPES
From myrecipes.com
DUKKAH (EGYPTIAN SEASONING BLEND) - THE DARING GOURMET
From daringgourmet.com
HOMEMADE DUKKAH RECIPE - MAKEBREAD
From makebread.com.au
HOW TO MAKE DUKKAH NUT AND SPICE BLEND | TASTING TABLE
From tastingtable.com
HOMEMADE DUKKAH RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN-STYLE DUKKAH - RICARDO
From ricardocuisine.com
DUKKAH SPICE; EGYPTIAN NUT AND SPICE BLEND - AMIRA'S PANTRY
From amiraspantry.com
DUKKAH (MIDDLE EASTERN NUT AND SPICE BLEND) RECIPE
From seriouseats.com
DUKKAH RECIPE: TRADER JOE'S COPYCAT - CADRY'S KITCHEN
From cadryskitchen.com
HOMEMADE DUKKAH | FOOD TO LOVE
From foodtolove.co.nz
DUKKAH RECIPE - CULINARY HILL
From culinaryhill.com
HOW TO MAKE DUKKAH - EATING RULES
From eatingrules.com
DUKKAH RECIPE - BBC FOOD
From bbc.co.uk
DUKKAH RECIPE | KITCHN
From thekitchn.com
AUTHENTIC HOMEMADE DUKKAH RECIPE I MODERN FOOD …
From modernfoodstories.com
10 BEST DUKKAH RECIPES - YUMMLY
From yummly.com
DUKKAH RECIPE: THE EGYPTIAN SPICE BLEND YOU'LL LOVE | THE ...
From myjewishlearning.com
DUKKAH SPICE BLEND & YOGURT DIP - MIND OVER MUNCH
From mindovermunch.com
DUKKA RECIPE - JODY ADAMS | FOOD & WINE
From foodandwine.com
WALNUT AND BLACK SESAME HOMEMADE DUKKAH | CHEW TOWN FOOD …
From chewtown.com
HOMEMADE DUKKAH - THE EASY WAY TO ADD FRAGRANT CRUNCH TO ...
From yousaytomatocooking.com
EGYPTIAN CRISPY CRUSTED DUKKAH CHICKEN RECIPE ...
From dobbernationloves.com
KITCHEN BASICS: HOW TO MAKE DUKKAH - THE COOK'S PYJAMAS
From thecookspyjamas.com
GOT DUKKAH? 6 IDEAS FOR USING IT AT HOME, NO COOKBOOK ...
From thekitchn.com
DUKKAH RECIPE - TASTEBOTANICAL - NUT AND SPICE MIX
From tastebotanical.com
DUKKAH RECIPE - LOVE AND LEMONS
From loveandlemons.com
DUKKAH RECIPE : SBS FOOD
From sbs.com.au
DUKKAH | KETOHH | AUTHENTIC RECIPE THAT IS LOW CARB, LCHF ...
From ketohh.com
DUKKAH RECIPE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
EASY DUKKAH RECIPE: HOW TO MAKE DUKKAH EGYPTIAN SPICE …
From masterclass.com
HOW TO COOK WITH DUKKAH - TASTING TABLE
From tastingtable.com
HOMEMADE CONDIMENTS: DUKKAH | YOTAM OTTOLENGHI TEACHES ...
From masterclass.com
DUKKAH (EGYPTIAN NUT AND SPICE MIX ... - OLIVIA'S CUISINE
From oliviascuisine.com
MY DUKKAH RECIPE WITH HOMEMADE HERB BREAD - THE WHOLE SERVING
From thewholeserving.com
10 TASTY THINGS TO DO WITH DUKKAH - STONESOUP
From thestonesoup.com
DUKKAH SPICE BLEND RECIPE
From simplyrecipes.com
You'll also love