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Dukkah
This
recipe uses Avocado oil imported from New Zealand. from Elysian Isle Avocado Oils in Oregon.
I N G R E D I E N T S
1/2 cup sesame seeds (dry roasted)
1/2 cup coriander seeds (dry roasted)
1 cup macadamia & almonds or hazelnuts & almonds (dry roasted)
1/4 cup cumin seed or 2 tsp ground cumin
1/4 teaspoon salt
freshly ground black pepper
I
N S T R U C T I O N S
Chop the nuts or use a mortar and pestle. Do the same with the seeds, one sort at a time.
Take care not to over-process. You can make it as chunky or as fine as you like. Mix all
the chopped nuts and seeds together and add the salt and pepper. Store in an airtight
container.
Serve in a small bowl alongside a bowl of Elysian Isle Avocado
Oil and some bread. Dip the bread into the oil and then the
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more recipes...
Dukkah
[DOO-kah]
An Egyptian spice blend
comprising toasted nuts and seeds, the combination of which varies depending on the cook.
Dukka usually has hazelnuts or chickpeas as a base, along with pepper as well as
coriander, cumin and sesame seeds. The ingredients are ground together until the texture
is that of a coarse powder. Dukka can be sprinkled over meats and vegetables, or used as a
dip (preceeded by olive oil) for breads, fresh vegetables and so on. It's available in
Middle Eastern markets. © Copyright Barron's
Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Cold-pressed Avocado oil from New Zealand.
Available at GourmetSleuth.com
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