Dukka - Egyptian Spice Mix
Entered for safe-keeping. From June 2012 Vegetarian Times. This mix of coarsely ground nuts and spices is served with olive oil and bread for dipping with breakfast, or as a snack or appetizer.
- Ready In:
- 1 cup whole blanched almonds or 1 cup hazelnuts
- 1⁄3 cup whole coriander seed
- 3 tablespoons cumin seeds
- 1 teaspoon kosher salt or 1 teaspoon coarse sea salt
- 2 tablespoons sumac
- 1⁄4 cup toasted sesame seeds
- Preheat oven to 350°F Spread almonds on baking sheet, and toast 5-7 minutes, or until light brown and fragrant. Transfer to bowl.
- Meanwhile, toast coriander, cumin, and salt in skillet over medium-low heat 3 minutes, or until coriander is light brown and mixture is fragrant, swirling pan constantly. Place in bowl with almonds. Cool completely.
- Coarsely grind almond-spice mixture and sumac in food processor, or grind with mortar and pestle. Transfer to bowl, and stir in sesame seeds. Store in airtight container.
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Wish I had hazelnuts on hand to make this. They grow here in abundance. I toasted<br/>the almonds in the same pan as the spices. This was delicious sprinkled on homemade French bread with a spoonful of crumbled Turkish feta, drizzle of olive oil and garnish of fresh basil. Now I have to find other recipes for using this mixture. Thanks for posting the recipe. Made for WELCOME TO EGYPT!Reply