Directions: |
Directions:*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 approx. 10 minutes (watch closely so they do not burn), stirring frequently.
In a separate container from the nuts, toast the coriander seeds, fennel seeds, cumin seeds, sesame seeds in a hot oven for approx. 5-8 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 & pestle, grind the coriander seeds, fennel seeds, cumin seeds, sesame seeds and red pepper flakes slightly.
In a bowl, combine the crushed nuts, crushed seeds, smoked Spanish paprika, salt and pepper. Taste & 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 and then into the Dukkah. Enjoy!
(In Cayman, it was also served with the addition of hummus and grilled pita with the dukkah & olive oil…delicious!) |
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Notes: |
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Notes: Dukkah is a delicious blend of nuts, seeds, and spices. It is based on a traditional Middle Eastern recipe. There are many variations of this, none are really traditional. Each family will have their own version of this.
Notes: What is great about making dukkah is that you can add or 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.
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