Food recipes
Dukka - Egyptian Spice Blend for Bread Dipping or Topping
Dukka - Egyptian Spice Blend for Bread Dipping or Topping Ingredients: seeds, sesame seeds, whole, dried nuts, hazelnuts or filberts spices, coriander seed spices, cumin seed salt, table corn, sweet, white, raw spices...
Dukka - Egyptian Spice Blend for Bread Dipping or Topping
Ingredients:
seeds, sesame seeds, whole, dried
nuts, hazelnuts or filberts
spices, coriander seed
spices, cumin seed
salt, table
corn, sweet, white, raw
spices, thyme, dried
Directions:
Dry roast sesame seeds until lightly browned, then remove from pan.
Roast the hazelnuts for about 5 minutes and then remove their skins by rubbing them in a kitchen towel.
If you choose to use the roasted chickpeas, they don't need further roasting.
Dry roast the coriander and cumin seeds just until they darken.
Remove from pan.
When everything has cooled off, add other ingredients and pound or process to a coarse powder in a food processor.
This will keep for 3 months in a cool place, in an airtight container or jar.
Ingredients:
seeds, sesame seeds, whole, dried
nuts, hazelnuts or filberts
spices, coriander seed
spices, cumin seed
salt, table
corn, sweet, white, raw
spices, thyme, dried
Directions:
Dry roast sesame seeds until lightly browned, then remove from pan.
Roast the hazelnuts for about 5 minutes and then remove their skins by rubbing them in a kitchen towel.
If you choose to use the roasted chickpeas, they don't need further roasting.
Dry roast the coriander and cumin seeds just until they darken.
Remove from pan.
When everything has cooled off, add other ingredients and pound or process to a coarse powder in a food processor.
This will keep for 3 months in a cool place, in an airtight container or jar.