I recently came across this Egyptian spice blend of nuts and toasted seeds which is typically used as a dip with bread or fresh vegetables. Take a piece of bread, dip in olive oil and in Duqqa, eat and repeat. It is a warm and aromatic mixture and according to Google, very addictive! Use with meat, burger, sandwich, pasta, salad, yogurt, Arabic coffee ( I add it to tea also) …. let your imagination go wild. I served a kebab platter with duqqa, olive oil and pickle raita (yogurt). It was awesome! I am gonna try it with ice cream too.
Last month I joined Bloggers Monthly Fiesta, a group creative food bloggers. One ingredient is picked and all participants post a dish using it. For September the theme was “fruit” and I posted Banana and caramel bread pudding. For October it is “nuts”.
ingredients: (makes about 1 1/2 cups)
1 cup almonds
1/2 cup sesame seeds
1 tbsp coriander seeds
2 tbsp ground cumin
1/2 tsp cinnamon powder
1/2 tsp crushed black pepper
1 tsp salt
Place almonds and sesame seeds onto a baking tray and bake for 5-7 minutes at 180 C/ 350 F until golden. I do it without preheating the oven. Leave to cool.
In a small frying pan combine coriander seeds and ground cumin. Cook for 30-40 seconds, stirring continuously to avoid burning till fragrant. Add cinnamon powder and let it cool down a little.
Add crushed black pepper to a food processor/ dry mill. Add almond and sesame mixture and coriander mixture. Pulse until coarsely chopped. Add salt and mix.
Store at room temperature in an airtight glass container.
I used unblanched almonds. If you prefer blanched it is your call.
Adjust the spice level as you like. Add 1/2 tsp of red chilli flakes for an extra punch.
Adapted from taste.com