Recipe by Olha
Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer.
- olive oil, for dipping
- crusty bread
- 1⁄2 cup macadamia nuts or 1⁄2 cup brazil nut
- 1⁄4 cup hazelnuts
- 1⁄4 cup sunflower seeds or 1⁄4 cup pumpkin seeds
- 1⁄4 cup unsweetened dried shredded coconut
- 1 cup sesame seeds
- 1⁄2 cup coriander seed
- 1⁄4 cup cumin seed
- 1 teaspoon salt
- 1 teaspoon cumin, ground
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon cinnamon, ground
- 1⁄4 teaspoon cayenne pepper
Directions See How It's Made
- 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.