Egyptian Seed Nut and Spice Mix - Dukkah - 8g Carbs, 2g Fiber
Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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2/3 cup sesame seeds -- toasted
1 cup coriander seeds -- toasted
1/2 cup cumin seed -- toasted
1 teaspoon salt -- preferably unprocessed rock salt, or
fleur de sel, or less to taste
1 1/4 cups hazelnuts -- almonds, or a combination, toasted
1/2 teaspoon freshly ground black pepper -- to 1 1/2 teaspoons, to taste
Briefly grind the sesame, coriander, and cumin seeds with the rock salt if you're using it in a spice grinder or clean coffee grinder until coarsely ground. You don't want to make a paste.
In a blender or food processor, grind the nuts, turning the motor on and off, to get a somewhat fine consistency. Add the ground spices and pepper to taste, along with finer salt if you're using it, and turn the motor on again for just 1 second. You want to make a dry, mealy dukkah, not an oily paste. Store in a sealed jar in a cool, dark, dry place for up to 3 month.
Makes about 3 1/2 cups (about 14 one-quarter cup servings).
There are countless versions of this hearty, aromatic Egyptian nut and spice blend, which is very easy to make. Besides sesame seeds, some blends include almonds, pistachios, or hazelnuts, while some of the oldest version used ground roasted chickpeas, like the ones you find in Greek and Turkish or Indian markets. The proportion of coriander and cumin seeds can also vary greatly - from 2 to 3 tablespoons to 1/2 cup for each cup of nuts.
USES:
Mix 1 to 2 tablespoons with 2 to 3 tablespoons extra virgin olive oil and spread on warm toasted bread or pita. If you like, sprinkle with Maras or Aleppo pepper. You can also top frozen or homemade pizza dough with dukkah and olive oil before baking in the oven or on a griddle.
Sprinkle dukkah oveer green salads (lettuce or mesclun) or over steamed cabbage, cauliflower, or broccoli.
Mix dukkah with bulgur, a salad/main course ideal for picnics or buffet dinners.
Sprinkle dukkah over creamy yogurt or on cooked spaghetti tossed with garlicky oil and peperoncini to make an irrestible fast meal.
Cuisine: "Egyptian"
Source: "Mediterranean Hot and Spicy by Aglaia Kremezi, 2009."
S(Formatted by Chupa Babi): "Jan 2010"
Yield: "3 1/2 cups"
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Per Serving (excluding unknown items): 148 Calories; 13g Fat (70.3% calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 161mg Sodium
Exchanges: 1/2 Grain(Starch)
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