DukkahFrom dee 7 years ago
- 1 cup shelled roasted pistachio nuts* shopping list
- 1 cup shelled roasted almonds shopping list
- 1 tablespoon whole coriander seeds shopping list
- 1 tablespoon whole fennel seeds shopping list
- 1 tablespoon whole cumin seeds shopping list
- 1/4 cup toasted sesame seeds shopping list
- 1 tablespoon crushed red pepper flakes shopping list
- 1/4 teaspoon Smoked Spanish paprika (optional) shopping list
- 1 tablespoon coarse salt or sea salt shopping list
- 1 to 2 teaspoons coarsely crushed black pepper shopping list
How to make it
- * Hazelnuts, pine nuts, macadamia nuts, sunflower seeds, and/or peanuts may be substituted. If you cannot purchase roasted nuts, toast the nuts in a hot oven for approximately 10 minutes (watch closely so they do not burn), stirring frequently.
- In a separate container from the nuts, toast coriander seeds, fennel seeds, cumin seeds, sesame seed in a hot oven for approximately 5 to 8 minutes (also watch carefully so they do not burn). Remove from oven and let cool.
- In your food processor, grind your toasted nuts until the mixture resembles small breadcrumbs. The mixture should be very dry and crumbly, not a paste. Be careful as over processing can release the oils in the nuts and turn the mixture into a nut spread such as peanut butter.
- In a mortar and pestle, grind the coriander seeds, fennels seeds, cumin seeds, sesame seeds, and red pepper flakes slightly. You can try using your food processor for this, but I find the seeds are too small for using it.
- In a bowl, combine the crushed nuts, crushed seeds, Smoked Spanish Paprika, salt, and pepper. Taste and adjust seasonings if necessary. Store mixture in a covered container in the refrigerator.
- To serve as a dip: Place 1 cup Dukkah in a small bowl and about 1 cup extra-virgin olive oil in a separate shallow bowl. Dip cubes of fresh crusty bread first into the oil, then into the Dukkah and enjoy!
- What is great about making dukkah, is that your can add and subtract ingredients to please yourself and family. You can use any excess Dukkah to coat chicken or seafood before baking, sprinkle on salads or vegetables. Let your imagination be your guide!
The Cookdee Tampa, GB
The Rating6 people
This looks so great- I can see this being a great accent for many dishes.hollymayb in Baltimore loved it
tasty thanksmomo_55grandma in Mountianview loved it
I have bought plenty of packaged Dukkah over the last few years, some good and some not so good but I have never made it myself, your recipe sounds fantastic.debwin in Toronto loved it
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