Puddle Jumpers

Enjoying life, off the hamster wheel

Egyptian Dukkah

DukkahEasyMediterraneanRecipeBook

This little recipe is from a terrific recipe book we own called Easy Mediterranean: Simple Recipes from Sunny Shores, published in 2007 by Ryland Peters & Small, Inc. New York, NY. The picture above is from the book.

I recently posted a recipe I devised that I’ve creatively named Zucchini with Nut Miso Gratin and Roasted Tomatoes with Rosemary. Although as I write this I wonder if it should be called Zucchini with a Gratin of Nut-Miso crowned with Roasted Rosemary Tomatoes. Or Courgette Rondelles with Slow Roasted Tomatoes Seasoned with Rosemary on a Pillow Gratin of Seeds and Indehiscent Fruit.

Fance-ay dance-ay! 😀

Anyway…. Back to the reason for this post…

In my recipe above, it calls for the nut pulp leftover from making nut milk. If you don’t have any leftover nut pulp (I mean, how many people make nut milk anyway? Srsly…) you could instead make Egyptian Dukkah, a nut and seed mixture that can be used for a variety of things. It is normally eaten as a snack – flatbread or grissini is dipped first into olive oil, then into the dukkah, or it can be used as a coating instead of bread crumbs.

You might consider omitting the coriander and cumin if using it for the Zucchini and Nut Miso Gratin recipe. I’m not certain how it would taste with the miso, but it might lend an interesting flavour.

Egyptian Dukkah

1 cup whole shelled hazelnuts

2/3 cup whole shelled almonds

2/3 cup sesame seeds

1/2 cup coriander seeds

1/2 cup ground cumin

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Put the hazelnuts, almonds, and sesame seeds in an ovenproof dish in a preheated oven at 400°F and toast for 5-10 minutes. Remove from the oven, then tip onto a plate to cool completely. If they aren’t cool enough, they will turn oily when ground.

Toast the coriander seeds in a dry skillet for 1-2 minutes until you can smell the aroma, tip onto the cooling nuts, then add the ground cumin to the pan. Toast for 30 seconds then transfer to the plate. When cold, put the nuts, spices, salt, and pepper in a food processor and blend to a coarse, powdery meal – still dry-looking, but not totally pulverized. Spoon into a bowl and serve on a tray with a bowl of olive oil and flatbread or grissini.

(My note: Or use with Zucchini with Nut Miso Gratin and Roasted Tomatoes with Rosemary.)

Bon appetit!

Ingrid
Paddling in a puddle of puns and ducking dukkha disguised as dukkah.

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One comment on “Egyptian Dukkah

  1. Pingback: Zuchinni with Nut Miso Gratin and Roasted Tomatoes with Rosemary | Puddle Jumpers

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This entry was posted on September 8, 2013 by in Recipes and tagged , , , , .

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