I was introduce to this deliciousness at a market in Australia some 18 years ago, and in that instant my Middle-Eastern cuisine palate was thoroughly awoken. For a Northerner, whose then, genetic palate wasn’t accustomed to many other spices than salt and pepper, this was a huge food experience. They really do master the art of cramming as much flavor into, and get out of, their food. Duqqa origins from Egypt, and is a flavor bomb made from nuts, seeds and herbs. This is the recipe I got my hands on back in the day, and it has been in my gastronomic «impression repertoire» ever since. It may be enjoyed with a clear conscious accompanied with good oil and bread; as an appetizer or just as a healthy snack.
Duqqabellabee8@hotmail.com I was introduce to this deliciousness at a market in Australia some 18 years ago, and in that instant my Middle-Eastern cuisine palate was thoroughly awoken. For a Northerner, whose… Print this
- 30 g. Hazel nuts, de-shelled
- 30 g. Pistachio nuts, de-shelled. (If using salted, reduce added salt).
- 4 tbs. Sesame seeds, unhulled
- 2 tbs. Coriander seeds
- 2 tbs. Cumin seeds
- 2 teasp. Sunflower seeds
- 1 teasp. Fennel seeds
- 1 teasp. Black pepper corns, whole
- 2 teasp. Thyme, dried
- 1/2-1 teasp. Salt
Roast the nuts on a medium heat in a dry frying pan, preferably cast iron or stainless steel, starting with the hazel nuts. Give the frying pan a little shake to turn the nuts until they get a golden hue. You won’t be able to get all sides of the nuts golden, but thats ok. Some of the brown outer shell will loosen from the nut and partly come off. Put the nuts on a plate to cool, then put them in a clean tea towel and rub off the loose skins. There will be a bit that remains on the nut, and thats fine. Wipe off the pan with a dry cloth to remove the remains of the hazel nut shells, then roast the pistachios.
Roast the seeds separately as they vary in size and fat content, and so the cooking time will differ. Start off with the sesame seeds.They are high in fat, so stirr along the way to ensure they don’t burn. They’re done when they start to pop. Roast the remaining seeds, which are done when the aromas are released. Transfer to a plate and let cool.
Roast the peppercorns and let cool on a plate. The thyme and salt won’t need to be roasted.
When all is cooled completely, mix and grind to a coarse powder. I recommend smashing the seeds and peppercorns in a mortar, and chop the nuts with a herb cutter. You can use a hand held blender, but I find it grinds it too finely.
Transfer to an air tight container and store in a cool dry place to prevent the fats going rancid.
Serve with good olive oil and some yummy bread. Tear off a piece of bread and dip it in oil, then in the Duqqa mix. Enjoy as an appetizer or just as a treat with your drink of choice. I do quite like a glass of wine with mine!