Ana's Egyptian Spice Mix - Dukkah - 2 pts
Serving Size : 8
Ingredient :
1/2cup blanched almonds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons sesame seeds
1/4 cup unsweetened coconut meat --dried and shredded
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation Method :
1. In a medium skillet, over medium heat, roast the almonds until golden, about 4 minutes. Transfer the almonds to a work surface to cool, and then finely chop them.
2. Put the coriander and cumin seeds in the same skillet and toast, stirring until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and allow them to cool completely before coarsely grinding.
3. In a medium bowl, combine the almonds with the ground spices.
4. Put the sesame seeds in the skillet and toast them over medium heat, stirring until golden, about 2 minutes. Transfer to the spice grinder.
5. Toast the coconut in the skillet over medium heat, stirring constantly until golden, about 2 minutes. Add the toasted coconut to the grinder and let it cool completely.
6. Grind the sesame seeds and coconut to a coarse powder. Combine with the almond and spice mixture and season with salt and pepper.
7. Serve the dukkah with torn chunks of crispy baguette and olive oil. Dunk the bread in the oil, and dredge in the dukkah.
Description: "2 pts"
Per Serving (excluding unknown items):
94 Calories; 8g Fat (70.9% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 139mg Sodium.
Exchanges:
1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat.
NOTES : Dukkah is incredibly versatile. I've seen versions that include nigella seeds and dried mint. It can be eaten as a simple bread condiment along with olive oil, but it's also delicious on seared sea scallops and duck, or in a salad of raw fennel and orange. Dukkah is also fantastic in the summertime sprinkled on sliced tomatoes. At Oleana, ourmenu begins with pret-a-manger, which are bread condiments.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By : Spice: Flavors of the Eastern
Meditteranean by : Ana Sortun
Fromatted by : Chupa Babi in MC
Serving Size : 8
Ingredient :
1/2cup blanched almonds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons sesame seeds
1/4 cup unsweetened coconut meat --dried and shredded
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation Method :
1. In a medium skillet, over medium heat, roast the almonds until golden, about 4 minutes. Transfer the almonds to a work surface to cool, and then finely chop them.
2. Put the coriander and cumin seeds in the same skillet and toast, stirring until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and allow them to cool completely before coarsely grinding.
3. In a medium bowl, combine the almonds with the ground spices.
4. Put the sesame seeds in the skillet and toast them over medium heat, stirring until golden, about 2 minutes. Transfer to the spice grinder.
5. Toast the coconut in the skillet over medium heat, stirring constantly until golden, about 2 minutes. Add the toasted coconut to the grinder and let it cool completely.
6. Grind the sesame seeds and coconut to a coarse powder. Combine with the almond and spice mixture and season with salt and pepper.
7. Serve the dukkah with torn chunks of crispy baguette and olive oil. Dunk the bread in the oil, and dredge in the dukkah.
Description: "2 pts"
Per Serving (excluding unknown items):
94 Calories; 8g Fat (70.9% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 139mg Sodium.
Exchanges:
1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat.
NOTES : Dukkah is incredibly versatile. I've seen versions that include nigella seeds and dried mint. It can be eaten as a simple bread condiment along with olive oil, but it's also delicious on seared sea scallops and duck, or in a salad of raw fennel and orange. Dukkah is also fantastic in the summertime sprinkled on sliced tomatoes. At Oleana, ourmenu begins with pret-a-manger, which are bread condiments.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By : Spice: Flavors of the Eastern
Meditteranean by : Ana Sortun
Fromatted by : Chupa Babi in MC
