このレシピをあなたの言語に翻訳しています...ページは自動的に更新されます。

Dukkah

Name: Dukkah
Prep time: PT15 minutes
Cook time: PT10-12 minutes
Total time: PT25-27 minutes
Yield: Approximately 1/2 cup
Cuisine: Egypt
Ingredients: 100 g Hazelnuts (Raw, skin-on or blanched); 3 tbsp Coriander seeds; 2 tbsp Cumin seeds; 3 tbsp Sesame seeds (White sesame seeds are standard); 1 tsp Salt (Or to taste); 1/2 tsp Black pepper (Freshly ground, or to taste)

Egyptian Nut and Spice Blend

An ancient Egyptian condiment, Dukkah is a fragrant and textural blend of toasted nuts, seeds, and spices. It's traditionally served as a dip for bread, by first dipping the bread in olive oil and then into the dukkah.

準備時間15 minutes

調理時間10-12 minutes

合計時間25-27 minutes

分量Approximately 1/2 cup

難易度Easy

2件の編集· Feb 8

あなたのバージョンを作る

🧂 材料

100 g Hazelnuts(Raw, skin-on or blanched)
3 tbsp Coriander seeds
2 tbsp Cumin seeds
3 tbsp Sesame seeds(White sesame seeds are standard)
1 tsp Salt(Or to taste)
1/2 tsp Black pepper(Freshly ground, or to taste)

👨‍🍳 作り方

1
Preheat your oven to 180°C (350°F).
⏱️ 5 minutes
2
Spread the hazelnuts in a single layer on a baking sheet. Toast in the preheated oven for 8-10 minutes, or until fragrant and lightly golden. Watch them closely as they can burn quickly.
⏱️ 8-10 minutes
3
While the hazelnuts are toasting, heat a dry skillet over medium heat. Add the coriander seeds and cumin seeds. Toast for 2-3 minutes, shaking the pan frequently, until they become aromatic and slightly darker in color. Be careful not to burn them.
⏱️ 2-3 minutes
4
Add the sesame seeds to the same skillet (no need to clean it). Toast for another 1-2 minutes, stirring constantly, until they are lightly golden and fragrant. Remove from heat immediately.
⏱️ 1-2 minutes
5
Transfer all the toasted nuts and seeds to a plate or shallow bowl and let them cool completely to room temperature. This is crucial to prevent them from turning into a paste when ground.
⏱️ 10-15 minutes
6
Once cooled, place the toasted hazelnuts, coriander seeds, cumin seeds, and sesame seeds into a food processor or a mortar and pestle. Add the salt and black pepper.
⏱️ 1 minute
7
Pulse the mixture in the food processor in short bursts, or pound with the mortar and pestle, until you achieve a coarse, crumbly texture. You want some texture and bite, not a fine powder or paste. Scrape down the sides as needed.
⏱️ 2-3 minutes
8
Transfer the finished dukkah to an airtight container or jar. It can be stored at room temperature for several weeks. To serve, pour some good quality olive oil into a shallow dish, and sprinkle a generous amount of dukkah into the oil. Dip pieces of crusty bread into the oil and then into the dukkah.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓The coarse texture is key to dukkah's appeal. Avoid over-processing into a paste.
✓Toast nuts and seeds separately to ensure even cooking, as they have different toasting times.
✓Use a mortar and pestle for a more traditional texture, or a food processor for speed and convenience.
✓Adjust the salt and pepper to your personal preference.
✓Dukkah is incredibly versatile; sprinkle it on salads, roasted vegetables, grilled meats, or use it as a crust for fish.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Try using almonds, pistachios, or walnuts instead of or in addition to hazelnuts.
Add other spices like caraway seeds, fennel seeds, or a pinch of chili flakes for a spicy kick.
Incorporate dried herbs like marjoram or thyme for an aromatic twist.