Dukka is an Egyptian spice mix that contains toasted nuts and is served with pita bread and olive oil. Guests dip the pita into the olive oil and then into the spice mix. Leftover dukka can be sprinkled on roasted cauliflower, tossed with pasta, or stirred into yogurt to make a sauce.
- 1 cup whole raw almonds
- 1⁄4 cup raw sesame seeds
- 3 Tbs. coriander seeds
- 2 Tbs. cumin seeds
- 1⁄2 tsp. dried thyme
- 1⁄2 tsp. Aleppo pepper or chili powder
- 4 fresh pita bread rounds
- Olive oil, for serving
- Preheat oven to 350°F. Place almonds on baking sheet, and roast in oven 13 to 15 minutes, or until fragrant. Transfer nuts to cool baking sheet. Heat skillet over medium heat, and add sesame seeds, coriander, cumin, thyme, and Aleppo pepper. Cook 3 to 4 minutes, or until spices are fragrant. Place almonds and spices in food processor and pulse until mixture resembles coarse sand (do not overprocess or mixture will become almond butter).
- Meanwhile, heat pita rounds on baking sheet 5 minutes, or until warm. Slice pitas into triangles, and serve with dukka and oil.
PER SERVING: 206 CAL; 7 G PROT; 10.5 G TOTAL FAT (1 G SAT FAT); 23 G CARB; 0 MG CHOL; 166 MG SOD; 4 G FIBER; 1 G SUGARS
Success Secret: Toasting Seasonings
Western cooks are so used to just adding a pinch of this spice or a teaspoon of that, and we often overlook how much better the seasonings can be if they’re lightly toasted before using. To use the technique with any whole spices, place them in a pan over medium or medium-low heat, and cook 2 to 4 minutes, shaking and swirling the pan constantly.
Categories: Vegetarian recipes