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Dukkah

Dukkah 12.000

Deb Lindsey for The Washington Post

Dec 18, 2013

Cookbook author Susan Herrmann Loomis likes to serve this aromatic blend of nuts, seeds and spices alongside a bowl of extra-virgin olive oil, and fresh bread or crudites. Dip the bread into the oil, then into the dukkah.

It also can be sprinkled over a steamed fish fillet, roast chicken just out of the oven, salad, cooked grains, yogurt and soups.

Make Ahead: The dukkah can be frozen in an airtight container for up to 1 month. Defrost for at least 20 minutes before serving.


Servings:
12 - 18

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12-18 servings; 1 1/2 cups to 2 1/2 cups, depending on how finely chopped

Ingredients
  • 3/4 cup skin-on raw hazelnuts or skin-on raw, unsalted almonds
  • 1/2 cup white sesame seeds
  • 1/2 cup hulled unsalted pumpkin seeds
  • 3 tablespoons coriander seed
  • 3 tablespoons cumin seed
  • 1 tablespoon fennel seed
  • 2 tablespoons coarsely ground black pepper
  • 2 scant teaspoons fleur de sel or fine sea salt
  • 1 teaspoon sweet paprika

Directions

Preheat the oven to 350 degrees. Spread the hazelnuts or almonds on a rimmed baking sheet. Toast for about 8 minutes, just until fragrant. If you’re using hazelnuts, immediately transfer them to a clean dish towel. Fold and close the towel so the nuts will steam and cool. Rub them in the towel to loosen the skins. If some skins do not come off, return those hazelnuts to the oven to toast for 5 more minutes, then repeat the towel method for removing the skins. Discard the skins. (The almonds do not need to be skinned.) Cool, then transfer to a food processor.

Spread the sesame seeds in a heavy skillet over medium heat; toast for 3 or 4 minutes, shaking the pan often to avoid scorching. The seeds should turn golden and smell nutty. Transfer to the food processor. Repeat the skillet step with the pumpkin seeds, transferring them to the food processor.

Place the coriander seed in a small, heavy skillet over medium heat; toast for about 45 seconds, just until it begins to become fragrant. Transfer to the food processor. Repeat with the cumin seed and fennel seed.

Add the black pepper, fleur de sel or fine sea salt and the paprika.

Make sure the mixture is completely cool, then pulse until coarsely or finely ground, to taste, being careful not to over-process or the nuts will become oily and start to clump together. Transfer to a bowl for serving.


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Recipe Source

From cookbook author Susan Herrmann Loomis, who blogs at www.onruetatin.com.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (1)

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Nutritional Facts

Calories per serving (based on 2 1/2 cups, 18 servings): 90


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 240mg 10%

Total Carbohydrates: 4g 1%

Dietary Fiber: 2g 8%

Sugar: 0g

Protein: 3g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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