Bon Appetit/March 2005

Dukkah
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
10-12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3/4 cup whole blanched almonds 3/4 cup hazelnuts 1/2 cup (scant) coriander seeds
1/4 cup cumin seeds 6 tablespoons sesame seeds olive oil
crusty bread slices



1 Preheat oven to 300 F. Bake nuts on heavy small rimmed baking sheet until golden, stirring occasionally, about 25 minutes. Cool on sheet. Maintain oven temperature. Bake coriander and cumin on another small rimmed baking sheet until aromatic, stirring occasionally, about 10 minutes. Transfer to processor; cool. Maintain oven temperature. Toast sesame seeds on small sheet, about 3 minutes; cool. Blend spice mixture and sesame seeds in processor to coarse powder; transfer to medium bowl. Coarsely grind nuts in processor; mix into sesame-spice mixture. Season with salt and pepper. Spoon oil onto plates. Dip bread into oil and dukkah.

Back