Last year for the holidays I made my own spice mixtures, cookies, fruit cake, lavender satchels and a recipe CD for gift baskets. I found the recipes after a near miss with my dead laptop. I thought gearing up for the new holiday season I would post a recipe or two a day. The spice mixes I would give the recipe for and then a recipe using the mix. This year I’m giving knitted items, making fruit cak again and cookies. I’ve also been really busy with canning. I’m starting off with Dukka as one of my friends loved it and keeps hounding me for more.
Dukka, a.k.a Dukkah, is an Egyptian spice blend comprising of toasted nuts, seeds and spices. It can be sprinkled over cooked meat, poultry or
vegetables, as a seasoning mixture, but mostly is used as a dip for bread. Dukka/Dukkah seems to be one of these recipes where every chef has his own take on what is best. There are very lightly toasted to heavily roasted varieties and there are some that include walnuts, chickpeas and even pistachios. Personally I feel that this is great, as it gives some creativity and individuality to our recipes. For best results; dip bread into a quality virgin olive oil and then into the dukka mix. Alternatively, combine the dukka into the oil and dip the bread into that.
1 c. nuts-(I used a mix of raw pistachios, almonds and apricot kernels)
¼ c sea salt
1 c. coriander seeds
6 T. thyme, leaves
6 T. cumin seeds
1 c. sesame seeds
1 c. unsweetened coconut-optional ingredient-toast separately or with cumin
In a 350 degree oven, roast the nuts until golden brown and fragrant, stirring occasionally, about 10-15 minutes. Empty into bowl to cool slightly. In a skillet over medium heat, toast coriander and cumin seeds until fragrant and browned, about 6-8 minutes. Remove from pan to bowl for cooling. Toast sesame seeds until golden, 4-6 minutes. Cool separately.
In work bowl of food processor, combine nuts, coriander, peppercorns, thyme and cumin. pulse until coarsely chopped, or preferred consistency. Empty into large bowl and add sesame seeds and salt, stirring to combine. Keep in airtight container ay room temperature for 2 weeks or refrigerate for up to 2 months.
Note: I was making a large batch feel free to cut down and exact amounts aren’t that important.
Egyptian Flat Bread
- 3/4 cup warm water (105 – 115°F)
- 1 tablespoon mild honey
- 1/2 teaspoon active dry yeast (from a 1/4-oz package)
- 2 cups unbleached all-purpose flour plus additional as necessary
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Special equipment: 2 large (17- by 11-inch) shallow baking pans
Stir together warm water, honey, and yeast in bowl of a stand electric mixer fitted with paddle attachment (see cooks’ note below if you don’t have a stand mixer) and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.) Add 2 cups flour, salt, and oil and beat at medium speed until incorporated. Replace paddle with dough hook and, if necessary, add 2 to 3 teaspoons more flour, 1 teaspoon at a time, until dough begins to pull away from side of bowl and is smooth but still slightly sticky to the touch, about 5 minutes.
Transfer dough to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 2 hours.
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Punch down dough and transfer to a lightly floured surface. Divide dough in half and let stand, covered with plastic wrap, 10 minutes.
Roll out 1 piece of dough (keep remaining piece covered) on a lightly floured surface with a lightly floured rolling pin into a roughly 17- by 11-inch rectangle. (Dough will be very thin.) Transfer dough to 1 of shallow baking pans. (Repair any tears in dough by pinching together.) Repeat with second piece of dough, transferring it to second baking pan. Sprinkle half of dukka over each rectangle and bake, switching position of pans and rotating them 180 degrees halfway through baking, until golden, about 20 minutes total. Cool in pans on racks 5 minutes, then transfer flatbreads to a cutting board and cut each into pieces with a sharp heavy knife. (Centers will be crisp.)
Cooks’ notes: If you don’t have a stand mixer, stir together warm water, honey, and yeast in a bowl, then add flour, salt, and oil and stir with a wooden spoon until incorporated. Turn dough out onto a lightly floured surface and knead until smooth, about 8 minutes, if necessary adding 2 to 3 teaspoons more flour, 1 teaspoon at a time. Dough can be made 1 day ahead and put in oiled bowl, then chilled, covered. Bring to room temperature and let rise in a warm place, covered, until doubled in bulk.
Hummus with Dukka
- 1 3/4 cups canned chick-peas, drained and rinsed
- 1 tablespoon tahini
- 2 tablespoons olive oil
- 2 garlic cloves, crushed
- 4 tablespoons lemon juice
- 3 tablespoons hot water
- whole wheat pita bread, toasted, to serve
Place the chickpeas, tahini, oil, garlic, lemon juice, and measured water in a blender or food pr
ocessor and process until smooth. Alternatively, mash the ingredients together with a fork. Spread the hummus on whole-wheat pita and sprinkle with a little of the dukka.
I like to add a clove of garlic ot my hummus