Dukkah Ingredients Dukkah Seasoning Blend at FreshBitesDaily 66Follow Me on Pinterest 1/2 cups almonds, blanched and toasted 1/2 cup sesame seeds 1 1/2 tablespoons coriander seed 1 1/2 tablespoons cumin seed 3/4 teaspoon sea salt 3/4 teaspoon black pepper corns Dukkah Steps Toast the almonds separately from the seed and spice mix if the almonds are whole. I get fat slivers of blanched almonds at a Middle Eastern grocery store. They are small enough to roast with the seeds and spices. Measure all the ingredients into a heavy skillet. Cast iron is lovely for this job. Toast the mixture over a low flame until it becomes quite aromatic, about five minutes. I recommend stirring the whole time for an even roasting of the ingredients. When the roasting is complete, dump the dukkah mixture onto a plate to cool. If you leave it in the heavy skillet it will continue to roast from the stored heat in the pan and may overcook. Place the cooled mixture into a food processor and grind just enough to produce a grainy dukkah, not a powdery blend. Remember that seeds and nuts oxidize quickly after they have been roasted and/or ground. Store your unused dukkah in a tightly closed container in the refrigerator and plan to use it within the month.
Posted on: Sat, 31 Aug 2013 11:48:37 +0000
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