Real African Dishes: [MC-AllEthnic-Recipes] Hazelnut Dukka - Egyptian; 8g Carbohydrate; 2g Dietary Fiber

Sunday, March 18, 2012

[MC-AllEthnic-Recipes] Hazelnut Dukka - Egyptian; 8g Carbohydrate; 2g Dietary Fiber

* Exported from MasterCook *

Hazelnut Dukka - Egyptian

Recipe By :Eric Monkaba
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup hazelnuts
6 tablespoons coriander seeds
3 tablespoons whole cumin seeds
1/4 cup sesame seeds
1 tablespoon dried thyme
1/2 cup salted roasted pistachios
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper

Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast
for 12 minutes, until fragrant and the skins blister. Transfer the
hazelnuts to a kitchen towel and let cool. Rub the nuts together to remove
the skins and transfer to a food processor.

In a medium skillet, toast the coriander and cumin seeds over moderate
heat, shaking the pan, until golden and fragrant, about 3 minutes. Spread
the spices out on a plate and let cool completely, then finely grind in a
spice grinder. In the same skillet, toast the sesame seeds over moderate
heat until golden, 2 to 3 minutes. Transfer the sesame seeds to the plate
to cool. Add the coriander, cumin, sesame seeds and thyme to the food
processor along with the pistachios, cayenne and 1 teaspoon each of salt
and pepper and pulse until finely ground. Transfer the dukka to a bowl.

Make Ahead : The dukka can be kept in an airtight container for up to 4
days or refrigerated for up to 1 month.

Serve With: Olive oil and crusty bread.

SERVINGS: Makes about 2 cups (8 one-quarter cup servings)
TOTAL TIME: 30 MIN

Dukka (from the Arabic for "to pound") refers to crushed nuts and seeds
traditionally eaten on bread dipped in olive oil; the blend varies from
cook to cook. Eric Monkaba especially likes this garlic-free version.

Cuisine:
"Egyptian"
Source:
"Food & Wine, February 2012"
S(Formatted by Chupa Babi):
"March 2012"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 151 Calories; 13g Fat (71.0%
calories from fat); 4g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 7mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2
1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 4512 0 0