Ingredients
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4
-
3
-
2
-
1
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
Dukka – Egyptian Spice Blend for Bread Dipping or Topping, For ZWT #6 I got this recipe from Egyptdailynews com site It says that it is used for dipping bread after first dipping it in olive oil I think it would make an interesting topping for various breads if it is left a little coarser , Yum! I haven’t met a dukkah that I didn’t like so far, and this is no exception used hazelnuts and thyme Thanks for posting!Made for Visit Egypt / N*A*M*E Forum, For ZWT #6 I got this recipe from Egyptdailynews com site It says that it is used for dipping bread after first dipping it in olive oil I think it would make an interesting topping for various breads if it is left a little coarser
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Steps
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1
Done
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Dry Roast Sesame Seeds Until Lightly Browned, Then Remove from Pan. |
|
2
Done
|
Roast the Hazelnuts For About 5 Minutes and Then Remove Their Skins by Rubbing Them in a Kitchen Towel. If You Choose to Use the Roasted Chickpeas, They Don't Need Further Roasting. |
|
3
Done
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Dry Roast the Coriander and Cumin Seeds Just Until They Darken. Remove from Pan. |
|
4
Done
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When Everything Has Cooled Off, Add Other Ingredients and Pound or Process to a Coarse Powder in a Food Processor. |
|
5
Done
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This Will Keep For 3 Months in a Cool Place, in an Airtight Container or Jar. |
