Egyptian Dukkah


BM # 56
Week : 3 , Day: 5
Theme: Condiments
Country : Egypt

We are working under the theme condiments this week and for today I have a Egyptian Condiment , called Dukkah ! 


The word 'dukkah' means "to crush" or "to pound" in its native Egyptian. Pronounced do'a, it's an apt description for the spice blend. The ingredients are interchangeable, but pounding is the key, as the finished product is always a dry mixture - so when flatbread is dunked in olive oil, and then dipped into the dukkah, the dry spices stick, and create a piquant crust.


The actual composition of the spice mix can vary from family to family, vendor to vendor though there are common ingredients, such as sesame, coriander, cumin, salt and pepper. While on my search for this condiment I came across many recipes , the variations included almonds, cashews, sunflower seeds. My recipe is a blend of the numerous recipes that I read.Some of the recipes had only Hazel nuts, but I loved the pistachio green in some of the pics and decided to use both nuts. I have to admit this is a very very aromatic and delicious condiment.



Dukka 

Ingredients
2/3 cups hazelnuts and pistachios 
1/2 cup sesame seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
2 tbsp freshly ground pepper
1 tsp sea salt

Method
Spread the nuts over a baking tray and toast in a preheated oven till toasted
Place them in a food processor and process until coarsely chopped.
Transfer to a bowl.
Roast the sesame seeds till lightly toasted, stirring every now and then.
Add to the bowl of hazelnuts
Roast cumin seeds and coriander seeds till lightly roasted.
Transfer seeds to a mortar and pestle.
Pound them well or else transfer to a spice blender and blend.
Add the blended spices to the hazelnut mix.
Add salt and pepper and mix well.
Store in a airtight jar.


Besides dipping the bread in olive oil and Dukka, this can also be used to enhance the Lab'neh. So I made some Labneh with Dukka, which of course was really delicious.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56


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