EGYPTIAN DUKKA (DIP)
Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer.
Provided by Olha7397
Categories Egyptian
Time 50m
Yield 3 cups
Number Of Ingredients 14
Steps:
- Spread macadamia nuts, hazelnuts and sunflower seeds on rimmed baking sheet; toast in 350°F (180°C) oven for 9 minutes.
- Sprinkle with coconut; toast, stirring often, until fragrant and golden, about 3 minutes. Let cool.
- Meanwhile, on separate rimmed baking sheet, toast sesame seeds, coriander seeds and cumin seeds until sesame seeds are golden, about 8 minutes. Let cool.
- In clean coffee grinder or mini food processor, chop nut mixture until fine with a few larger pieces; transfer to bowl.
- Add seed mixture to grinder; pulse until finely chopped. Add to nut mixture along with salt, ground cumin, pepper, cinnamon and cayenne; stir to combine. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.).
- Antipasto Platter:.
- Markets have a feast of ready-made foods that are ideal for an antipasto platter.
- Try a few of these along with the Dukka: marinated mushrooms or artichokes; cheeses, such as feta, buffalo mozzarella or creamy goat cheese; oil-cured black olives or green olives stuffed with pimientos or almonds; oil-packed sun-dried tomatoes; sourdough bread (or other loaves flavoured with olives, oil-packed sun-dried tomatoes or cheese).
- Canadian Living Magazine Summer 2005.
Nutrition Facts : Calories 696.5, Fat 62.5, SaturatedFat 11.5, Sodium 804.4, Carbohydrate 32, Fiber 17.9, Sugar 2.7, Protein 18.5
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
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.
More about "egyptian dukka dip recipes"
AUTHENTIC EGYPTIAN DUKKAH RECIPE (FOUR EASY STEPS!)
From hurrythefoodup.com
Estimated Reading Time 7 mins
- Gently roast the hazelnuts, almonds and sunflower seeds in a pan. About three minutes will do it. Take them out and pop them into a blender.
- Next, slowly roast the fennel seeds, normal cumin, coriander, and white sesame seeds. These won’t take as long - about two minutes should do it.
- Put the second batch into the blender as well and just press the pulse button a couple of times. We’re looking for a nice crunchy mix here, not a powder. Finally add the green pepper, sea salt, black sesame seeds, black cumin and paprika powder and give it a last quick blend.
- Put it all in an airtight glass. Done! Use it to intensify soups, dips and salads or treat yourself to an oily bread and dukkah. You won’t look back.
HOW TO MAKE DUKKAH- AUTHENTIC DUKKAH RECIPE - THE …
From themediterraneandish.com
4.8/5 (54)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!
DUKKAH RECIPE - MIDDLE EASTERN SPICE MIXTURE - THE …
From thespruceeats.com
4.4/5 (59)Category Side Dish, Spice Mix, CondimentAuthor Saad FayedCalories 167 per serving
HOMEMADE DUKKAH RECIPES – EGYPTIAN SEASONING FOR …
From top40recipes.com
HOW TO MAKE AUTHENTIC DUKKAH: OTTOLENGHI’S DUKKAH …
From masterclass.com
DUKKAH HUMMUS | HUMMUS RECIPE - MIRCHI TALES
From mirchitales.com
EASY DUKKAH RECIPE | RECIPES.NET
From recipes.net
EGYPTIAN DUKKAH (DUQQA) RECIPE + VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
DUKKAH SPICE BLEND RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EGYPTIAN SPICE MIX - DUKKAH RECIPE | A GLUG OF OIL
From aglugofoil.com
EGYPTIAN DUKKA (DIP) - RECIPE #21433 - FOODGEEKS
From foodgeeks.com
EGYPTIAN BREAD & DUKKAH DIP RECIPE BY CELESTE - COOKPAD
From cookpad.com
DUKKAH (EGYPTIAN SPICE DIP) | HAWAIIAN ELECTRIC
From hawaiianelectric.com
DUKKAH (EGYPTIAN SEASONING BLEND) - THE DARING GOURMET
From daringgourmet.com
HOW TO MAKE DUKKAH (EGYPTIAN SPICE BLEND RECIPE)
From afrifoodnetwork.com
You'll also love