Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer.
- Portion size 750 servings
- Credits : Barbecue Plus: Summer 2005
MethodSpread 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.)
Nutritional facts Per 1 tbsp (15 mL) : about
- Sodium 59 mg
- Protein 1 g
- Calories 45.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
- Iron 6.0
- Folate 2.0
- Calcium 2.0