Dukka
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Sesame seeds |
| 3 | ounces | Hazelnuts or roasted chick peas |
| 2 | ounces | Coriander seeds |
| 1 | ounce | Cumin seeds |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black peppercorns |
| 1 | teaspoon | Dried wild thyme or mint |
Directions
EGYPT
Dry roast the sesame seeds until lightly browned. Remove from pan.
Roast the hazelnuts for about 5 minutes and remove their skins (chick peas fo not need further roasting), then roas tthe coriander and cumin seeds until they darken. Cool; combine all the ingredients, and pound or process to a coarse powder. Stored in an airtight container, it will keep for 3-4 months in a cool place. To use: dip bread into olive oil, then into the spice mixture.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 109 Submitted By DIANE LAZARUS On 02-17-95