Dukka

By The Canadian Living Test Kitchen

34 people added this to their Recipe Box

This recipe makes 6 (1/2 cup (125 mL) servings

Nutritional Info
Per 1 tbsp (15 mL) : about	-
cal	4545 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	2 g2g carb
fibre	1 g1g fibre
chol	0 mg0mg chol
sodium	59 mg59mg sodium
% RDI:	-
calcium	22 calcium
iron	66 iron
folate	22 folate

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Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer.

Ingredients

1/2 cup macadamia nuts 1/2 1/2cup cupmacadamia nutmacadamia nuts or Brazil nuts
1/4 cup hazelnuts 1/4 1/4cup cuphazelnuthazelnuts
1/4 cup sunflower seeds 1/4 1/4cup cupsunflower seedsunflower seeds or pumpkin seeds
1/4 cup unsweetened shredded coconut 1/4 1/4cup cupunsweetened shredded coconut
1 cup sesame seeds 1 1cup cupsesame seeds
1/2 cup coriander seeds 1/2 1/2cup cupcoriander seeds
1/4 cup cumin seeds 1/4 1/4cup cupcumin seeds
1 tsp salt 1 1tsp tspsalt
1 tsp ground cumin 1 1tsp tspground cumin
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 tsp cinnamon 1/2 1/2tsp tspcinnamon
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper

Preparation

Spread macadamia nuts, hazelnuts and sunflower seeds on rimmed baking sheet; toast in 350°F (180°C) oven for 9 minutes.

Sprinkle with coconut; toast, stirring often, until fragrant and golden, about 3 minutes. Let cool.

Meanwhile, on separate rimmed baking sheet, toast sesame seeds, coriander seeds and cumin seeds until sesame seeds are golden, about 8 minutes. Let cool.

In clean coffee grinder or mini food processor, chop nut mixture until fine with a few larger pieces; transfer to bowl.

Add seed mixture to grinder; pulse until finely chopped. Add to nut mixture along with salt, ground cumin, pepper, cinnamon and cayenne; stir to combine. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)

Additional information : Antipasto Platter

Markets have a feast of ready-made foods that are ideal for an antipasto platter.

Try a few of these along with the Dukka: marinated mushrooms or artichokes; cheeses, such as feta, buffalo mozzarella or creamy goat cheese; oil-cured black olives or green olives stuffed with pimientos or almonds; oil-packed sun-dried tomatoes; sourdough bread (or other loaves flavoured with olives, oil-packed sun-dried tomatoes or cheese).

Source : Barbecue Plus: Summer 2005