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Dukkah
Morris Mansour shares this dukkah recipe with Food Safari's Maeve O'Meara.
Dukkah is an Egyptian dry mix of roasted nuts, seeds and spices blended finely together. Traditionally dukkah is eaten by dipping fresh Egyptian bread first into olive oil and then into the nut mixture but it also serves as a versatile seasoning in Egyptian cooking.
For tasty variations on dukkah, try Suzanne Gibbs' dukkah recipe, or Karen Martini's dukkah recipe. Also, browse our Egyptian recipes for more gourmet inspiration.Ingredients
¾ cup sesame seeds
½ cup pine nuts
½ cup coriander seeds
½ tsp ground cumin
½ tsp salt
½ tsp chilli powder
½ tsp baharat (white and black pepper, cinnamon, cloves and nutmeg)
Preparation
In a large frying pan combine pine nuts and coriander seeds over medium-high heat. When the mix has started to colour, add the sesame seeds and continue to toast until golden brown.
Pour the mixture into a food processor. Add cumin, baharat mix, chilli powder and salt. Blend together.
Use as seasoning in cooking or serve as an accompaniment with bread and olive oil.
Egyptian Restaurants
Displaying 4 of 4 Egyptian Restaurants.
| Restaurant | Suburb | |
| 1. | De Bortoli Winery and Restaurant | Dixons Creek |
| 2. | Princess Jasmine | Punchbowl |
| 3. | Made In Africa Ethiopian Restaurant | Moorooka |
| 4. | Cupido | Carlton |
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