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| Egyptian
Recipes
www. Egyptdn.com
www.Egyptdailynews.com |
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Dukka
Ingredients :
|
125 |
gm |
(4 oz)
sesame seeds |
|
75 |
gm |
(3 oz)
hazelnuts or roasted chick peas |
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50 |
gm |
(2 oz)
coriander seeds |
|
25 |
gm |
(1 oz)
cumin seeds |
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1 |
tsp |
Salt |
|
1/2 |
tsp |
Black
peppercorns |
|
1 |
tsp |
Dried wild
thyme or mint |
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Method :
- This blend of spices
with ground hazelnuts or roasted chick peas
(available from Middle Eastern shops) comes from
Egypt. Serve with bread: dip this in olive oil
and then into the dukka.
- Dry roast the sesame
seeds until lightly browned. Remove from the
pan.
- Roast the hazelnuts
for about 5 minutes and remove their skins
(chick peas do not need roasting further), then
roast the coriander and cumin seeds until they
darken. When everything has cooled, combine all
the ingredients and pound or process to a coarse
powder. The mixture will keep for 3 months
stored in an airtight jar in a cool place.
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