Dukka(Mid East Spice)

* Exported from MasterCook *

Dukka (Mid East Spice)

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices Mid-East

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
125 g (4 oz) sesame seeds
75 g (3 oz) hazelnuts or roasted chick peas
50 g (2 oz) coriander seeds
25 g (1 oz) cumin seeds
1 tsp salt
1/2 tsp black peppercorns
1 tsp dried wild thyme or mint

This blend of spices with ground hazelnuts or roasted chick peas (available
from Middle Eastern shops) comes from Egypt. Serve with bread: dip this in
olive oil and then into the dukka.

Dry roast the sesame seeds until lightly browned. Remove from the pan. Roast
the hazelnuts for about 5 minutes and remove their skins (chick peas do not
need roasting further), then roast the coriander and cumin seeds until they
darken. When everything has cooled, combine all the ingredients and pound or
process to a coarse powder. The mixture will keep for 3 months stored in an
airtight jar in a cool place.

Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8
The book is lavishly illustrated with full color photographs of the herbs and
spices- whole, mixed, ground.



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