Make Your Own Dukkah Spice and Add Fab Egyptian Flavours to Your Cooking

Hi

24th November 2016 -- Issue #92

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Dukkah Spice

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

To keep up to date with new recipes and herbs and spices info,

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There aren't many blends that use hazelnuts, sesame seeds and various spices, but dukkah is one! Travel to Egypt (and Australia) and you'll find this nutty blend infused in oil and used as an appetizer or dip for bread and raw vegetables.

Makes about 11-12 tbsp

tbsp = tablespoon
tsp = teaspoon

Directions:

• Over a medium heat, dry toast the hazelnuts for a few minutes whilst stirring or shaking the pan

• After a couple of minutes, and when the hazelnuts start to shed their skin, add the coriander, cumin, peppercorns and sesame seeds to the pan and toast for another few minutes. Keep stirring or shaking the pan

• Now take the pan off the heat, transfer the nuts and spices to a bowl and let cool

• Once cooled, add the toasted ingredients to your grinder and coarsely grind along with the salt and marjoram. (You may need to do this a few tablespoons at a time)

That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

See the toasting and grinding info down the page for tips on this recommended, easy to do cooking process.

Click here to see how I made this blend. Includes a demo video.

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• A Collection of BBQ Rubs
  
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How to Toast and Grind

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

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Until Next Week,

Jason - Spice-Mixes.com