This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education."
This is a great all purpose topping. Dukkah is a nut and spice blend that originates in the Middle East, although there are similar variations in Asian and European cuisines. Once you have made the dukkah it goes on almost anything. Use it as a finish for a simple pasta dish, rice, vegetables, over salads, or even scrambled eggs.
The great thing is that it is so flexible. You could start with almost any nut or seed as the base, including cashews, pine nuts, hazelnuts, pecans, or walnuts.
The three base spices are the sesame seeds, coriander seeds and cumin. After you have chosen your nuts and paired them with these spices, simply add one or two other flavors.
Almost any dried herb will work, but I favor those that are more pungent, like mint, thyme, marjoram, or sage. A bit of citrus zest in the pan while toasting the nuts works but limit this to no more than about a teaspoon or it will overpower the dish.
There are other seeds that you can try, including whole peppercorns, caraway, fennel or cardamom. Like the citrus zest, it is a good idea to start with very low amounts of these in your experiment because they can easily dominate the flavor.
These are the flakes of red chilies that have been dried. Most that you find have both the dried flesh of the pepper as well as the seeds. They are medium-hot in flavor.
Servings = 16 | Serving size =2 tablespoons
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe can be divisible by 2.
This recipe keeps well for about a week, tightly sealed in the pantry.
|1/2 cup||raw almonds|
|1/2 cup||raw pistachios (shelled)|
|1/2 cup||coriander seeds|
|1/4 cup||cumin seeds|
|1/4 cup||sesame seeds|
|1/4 tsp||red pepper flakes (optional)|
|fresh ground black pepper (to taste)|
Place the almonds, pistachios and coriander seeds in a large skillet over medium high heat.
Cook for about 10 minutes. Toss frequently and donít allow them to burn. The goal is to toast the nuts until they begin to turn brown.
Add the cumin seed, sesame seeds and red pepper flakes.
Continue to toast until the nuts are golden brown in color. Toss frequently.
Remove and let cool for about ten minutes.
Place all of the toasted ingredients in a food processor fitted with chopping blade. Add the salt and pepper.
Process by pulsing until the mixture is dry and crumbly. This should be about the consistency of coarse bread crumbs. Do not over process or you will have a nut paste.
Serving size = 2 tablespoons
Servings = 16
Amount Per Serving
|Calories 80||Calories from Fat 58|
|% Daily Value|
|Total Fat 6g||10%|
|Saturated Fat <1g||3%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 4g||0%|
|Dietary Fiber 2g||6%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 7%||Iron 12%|
|Vitamin K 0 mcg||Potassium 122 mg|
|Magnesium 39 mg|