Posted 05 December 2002 - 08:29 PM
Posted 05 December 2002 - 09:24 PM
Posted 05 December 2002 - 09:27 PM
Posted 05 December 2002 - 09:34 PM
Posted 06 December 2002 - 05:22 AM
Posted 08 December 2002 - 06:48 PM
When I worked for an hors d'oeuvre manufacturer, we developed a puff pastry stick, washed with egg white plus water, with dukka sprinkled on it. You could do that, or sprinkle it on cracker dough before you bake it.
Posted 08 December 2002 - 08:10 PM
So... the nearest Middle Eastern market is probably in New York (a mere 8 hours away from me... but only 45 mins if I fly) So, instead of spending money on the airfare, I think I'll just try to make some of my own. Anyone made it? does it turn out? I have had only modest success with most "ethnic" dishes I try to prepare.
Posted 08 December 2002 - 10:24 PM
This is my method for Dukkah, amounts are up to you:
a little dried thyme
Whizz all this in a food processor until it has a finer texture (but you still want recognisable pieces of all he ingredients in it) .
I usually use it to dip bread into or to sprinkle over strips of calamari before frying or on top of bread or in a crust or on roast eggplant with tahini sauce ...
Posted 09 December 2002 - 03:55 PM
Posted 09 December 2002 - 07:06 PM
Posted 09 December 2002 - 09:01 PM
(Besides, will the people you feed it to know what it's "supposed" to be like? ) If it tastes good, it IS good. (hmmm, maybe I'll go back to using that for my signature. )
Posted 09 December 2002 - 10:38 PM
Basically though, more nuts and sesame than coriander and more coriander than cumin.
does that make sense?
Posted 20 December 2002 - 04:58 PM
I make my Own Dukkah and as a few have said it is served with bread, Olive oil in one dish dunk bread oil and then the Dukkah.
I make mine with roasted nuts and spices then grind in an electric grinder, try it with different combos I like cashew nuts, chillies, cummin, corriander, etc etc. Just Yum
Posted 29 October 2009 - 06:59 PM
"Dukkah, an Egyptian mix of ground nuts, seeds, and spices that was new to me, but seems very popular in Australia ("Yeah no, it was really big fifteen years ago," Melbourne restaurant critic Stephen Downes informed me with a grin)"
Posted 30 October 2009 - 07:41 AM
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 cup blanched almonds
1/4 cup cumin seeds
1/4 cup coriander seeds
1-1/2 tsp. coarse salt
1 tbsp. paprika
1-1/2 tsp. turmeric
Heat the oven to 350o F. Put the seeds and almonds in to roast, in separate foil dishes or pie plates, in the order given. We find that the first few take longer than those lasted last. Watch carefully, checking them at least every 5 minutes, and take out each container when the seeds have darkened a little (but not a lot) and have an appetizing aroma. As a guide, most will take about 10 minutes, but sesame and sunflower seeds take longer.
Leave to cool, then grind with the salt, paprika and turmeric, in one or two batches in a food processor, using the pulse button, or grind in a mortal and pestle. The mixture should have some texture – it should not be ground to a powder.
Makes about 2-1/4 cups.
Posted 30 October 2009 - 12:38 PM
I've also been meaning to try this as a topping for home-baked pita served w/ hummus... actually, maybe tomorrow as part of my Halloween spread!