Best 5 Dukka Egyptian Spice Blend For Bread Dipping Or Topping Recipes
Dukkah is an aromatic Egyptian spice mix commonly used as a dip for bread or as a topping for various dishes. It dates back to ancient Egypt, with evidence of its usage found in tombs and archaeological sites. The blend typically consists of roasted nuts, seeds, herbs, and spices. In this article, we'll provide three variations of dukkah recipes, each offering a unique flavor profile to cater to diverse preferences. Dive into the culinary history of Egypt and explore the versatility of dukkah as a delightful addition to your meals.
Here are our top 5 tried and tested recipes!
DUKKAH: AN EGYPTIAN SPICE MIXTURE
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Steps:
- Preheat the oven to 350 F.
- Use in your favorite Middle Eastern recipes and enjoy.
Nutrition Facts : Calories 167 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 141 mg, Sugar 1 g, Fat 11 g, ServingSize 8 servings, UnsaturatedFat 0 g
DUKKAH (EGYPTIAN SEASONING BLEND)
With its combination of nuts, seeds, spices and herbs, Dukkah is a unique and incredibly delicious Egyptian seasoning blend. Enjoy it as a dip for your bread or veggies, as a coating for meat and poultry, and sprinkled over your hummus, salads, sandwiches, and more!
Provided by Kimberly Killebrew
Categories condiment Seasoning Blend
Time 20m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Lay the nuts out single layer on a lined baking sheet. Roast them for 8-10 minutes until they have darkened in color and smell very nutty. Be careful not to roast them for too long or they will turn bitter. Remove from the oven and let the cool completely.
- Heat a dry pan over medium heat and place the remaining ingredients in it except for the mint and salt.Roast the spices and seeds for a few minutes until they have slightly deepened in color and are very fragrant. Be careful not to let them scorch or they will become bitter.Transfer to a bowl and let them cool completely.
- Place the cooled nuts, the cooled spices and seeds, the mint and salt in a blender or food processor.Pulse until the mixture is ground with lots of tiny coarse bits throughout. It should not be ground into a powder.Transfer the mixture to an airtight jar and, for the longest shelf-life, store it in the fridge where it will keep for up to 3 weeks.Makes about 1 1/4 cups.
Nutrition Facts : ServingSize 1 tablespooon, Calories 45 kcal, Carbohydrate 2 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 88 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g
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.
Provided by KateL
Categories Nuts
Time 12m
Yield 1 cup
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 1329.7, Fat 112.7, SaturatedFat 10.2, Sodium 1817.6, Carbohydrate 64.6, Fiber 35.5, Sugar 7.1, Protein 47.4
DUKKAH
An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.
Provided by rosichops
Categories Appetizers and Snacks Spicy
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
- In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 2.1 g, Fat 4 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 74.9 mg, Sugar 0.2 g
DUKKA - EGYPTIAN SPICE BLEND FOR BREAD DIPPING OR TOPPING
For ZWT #6. I got this recipe from Egyptdailynews.com site. It says that it is used for dipping bread after first dipping it in olive oil. I think it would make an interesting topping for various breads if it is left a little coarser.
Provided by Pesto lover
Categories Egyptian
Time 25m
Yield 1 cup
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 1471.8, Fat 124.9, SaturatedFat 12.8, Sodium 2407.1, Carbohydrate 86.8, Fiber 49.5, Sugar 4.7, Protein 45.3
Tips:
- To make your Dukkah even more flavorful, toast the nuts and seeds before grinding them.
- If you can't find coriander seeds, you can use ground coriander instead. Just use half the amount, as ground coriander is more concentrated than whole seeds.
- If you don't have a spice grinder, you can use a mortar and pestle to grind the nuts and seeds.
- Dukkah can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 2 months.
- Dukkah is a versatile spice blend that can be used in many different ways. Try it as a dip for bread, a topping for salads, or a seasoning for grilled meats and vegetables.
Conclusion:
Dukkah is a delicious and versatile Egyptian spice blend that is easy to make at home. With its unique nutty flavor and aromatic spices, Dukkah is a great way to add some extra flavor to your favorite dishes. Whether you use it as a dip for bread, a topping for salads, or a seasoning for grilled meats and vegetables, Dukkah is sure to please everyone at your table. So next time you're looking for a new way to spice up your meals, give Dukkah a try!
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