Dukkah

[Guest guest]

DUKKAH (EGYPTIAN CORIANDER AND SESAME SEED DIP)

Makes about 2 3/4 cupsThis loose, dry mixture of nuts and seeds is an old Egyptian favorite. Crushed to release the flavors, the mixture is used as a dip for bread that has first been dipped in olive oil. Served for breakfast, or as a snack or mezze dish, the recipe varies from family to family. It is served in a shallow bowl placed beside a bowl of olive oil to make the dipping swift and easy. A humble street version of dukkah, consisting of dried mint, salt and pepper, is sold in paper cones, like za’atar, ready to be sprinkled on bread.A handful of roasted hazelnuts2 cups roasted sesame seedsHeaping 1/2 cup roasted coriander seeds3 tablespoons cumin seeds, roasted and ground1 scant teaspoon saltUsing a mortar and pestle, pound roasted seeds and nuts with cumin and salt. The mixture should be finely crushed and dry, not worked into a paste. Serve with bread and olive oil. The mixture will keep in an airtight container for up

to 1 month.Recipe excerpted with permission from The Middle Eastern Kitchen by Ghillie Basan.

Suzi

What is a weed? A plant whose virtues have not yet been discovered.

http://suziesgoats.wholefoodfarmacy.com/__________________________________________________

[Guest guest]

I thought about that - want to try it original and then raw and see the difference... unless you beat me to it..lol

SuziSV <shavig@...> wrote:

Think this recipe would work without toasting everything?

Shari

Suzi

What is a weed? A plant whose virtues have not yet been discovered.

http://suziesgoats.wholefoodfarmacy.com/

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