Recipe
Dukkah Spices Recipe
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Jaie / All my dishes 2 years, 3 months ago
The 2007 New York Fancy Food show just took place and this is one of the "up and coming" spices for the new cooking year! It is an Egyptian Spice Mix. Versatile.
Prep:20m Servings:2
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 Jaie |
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Fans
Ingredients
- 1/4 cup sesame seeds
- 2 teaspoons fennel seeds
- 1 teaspoon black peppercorns
- 2 teaspoons whole coriander seeds
- 1 teaspoon whole cumin
- 1 teaspoon dried red pepper flakes
- 1 teaspoon smoked paprika
- 1/2 cup toasted almonds
- 1/2 cup shelled toasted pistachios
- 2 teaspoons kosher salt
Directions
- Place a dry saute pan over medium-high heat.
- Add the sesame seeds, fennel seeds, peppercorns, coriander seeds, cumin seeds,red peppe and smoked paprika.
- Toast about 2 minutes, shaking the pan often, until very aromatic.
- Transfer to a food processor or blender.
- Add the toasted nuts and salt.
- Blend or process until crumbly, sandy consstency is achieved.
- Don't overprocess or you will end up with nut butter.
- Store in a sealed container.
- Makes 2 cups.
- ***Try with french bread dipped in extra-virgin olive oil and dip into this mixture.***
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recipediva 2 years, 3 months ago said:
MMM. Thanks for posting. This is gaining popularity! I have seen the spice around for a bit. I was curious what was in it. Now, I know.
recipediva 2 years, 3 months ago said:
MMM. Thanks for posting. This is gaining popularity! I have seen the spice around for a bit. I was curious what was in it. Now, I know.
shirleyoma 2 years, 3 months ago said:
Oh yes, sounds good to me!! yummmmmm
allican 2 years, 3 months ago said:
I love dukkah, I use an Australian variation (bunya nuts, bush spices) almost daily. It's magic on roast potatoes (or any other roasted veg) sprinkled on omelettes, tomatoes, avocados, fish, chicken. I'm hooked.
heatherbudapest 2 years, 2 months ago said:
Wow, this looks so unusual and delicious.
capedread 2 years, 1 month ago said:
Wonderful thanks for sharing will give this a try
pennymarshall 4 months ago said:
Great recipe...I took use an Aussie version that has lemon myrtle (a native plant) in it.
Along with the extra-virgin olive oil, try a small bowl of balsamic vinegar...dip crusty bread in the vinagar, then dukkah, then olive oil. I was told that that's the traditional way.