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Thursday, August 4, 2011

Ramadan -- Day 4

Almond Dukkah

Ingredients

  • 1/4 cup coriander seeds
  • 1/4 cup sesame seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon fennel seeds
  • 1/2 cup prepared dry-roasted almonds
  • 2 tablespoons ground cumin
  • 1 teaspoon fresh thyme
  • 2 teaspoons kosher salt or sea salt
  • Pita bread or hearty, crusty dipping bread
  • Olive oil

Directions

  1. Heat a heavy skillet over medium-low heat. Stirring frequently, toast coriander seeds, sesame seeds, peppercorns and fennel seeds until slightly brown and fragrant, about 5 minutes. Cool and transfer to food processor. Add almonds, cumin, thyme and salt. Grind until crumbly; do not allow mixture to become a paste.
  2. Serve Dukkah in a bowl or plate, along with a bowl or plate of olive oil and bread. Dip bread first in olive oil and then in Almond Dukkah so it adheres to the olive oil; serve as an appetizer or hearty and nutritious snack.

 

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