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Make Your Own Dukka - Spice Mixes of the World #27
May 22, 2014

Make Your Own Dukka and Add Authentic Egyptian Flavours to Your Recipes


Hi



22nd May 2014 -- Issue #27

Table of Contents

1. My Facebook Page/Youtube/Twitter Links

2. Recipe of the Week - Make Your Own Dukka Using Whole Ingredients

3. The Easier Way Using Ground Ingredients

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

5. My Recipe Book



Facebook/Youtube/Twitter

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

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if Twitter is your thing...



Dukka

For recreating the taste of Egypt cuisine at home this Dukka mix is just the recipe. Using a blend of nuts, spices and herbs, it can be made in minutes and will add authentic flavours and aromas to whatever you're cooking!

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 9-10 tbsp)

10 tbsp shelled hazlenuts
5 tbsp sesame seeds
2 tbsp cilantro seeds (coriander)
1 tbsp cumin seeds
1 tbsp black peppercorns
2 tsp dried marjoram
2 tsp sea salt

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Dry toast the hazelnuts, cilantro, cumin, peppercorns and sesame seeds over a medium heat for a few minutes. Stir or shake the pan whilst doing so

  • When you can really smell the nutty aromas and the hazelnuts start to shed their skin, they're ready. (The skin can be discarded)

  • Take the pan off the heat and let the ingredients cool

  • Once cool add to your grinder along with the salt and marjoram and coarsely grind

    That's it!

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

    Note: See below for tips on toasting and grinding nuts and spices.

    Click here to see it on my site

    Click here for a large collection of my other herb blends and mixes.

    Ingredients if using ground spices: (makes about 9-10 tbsp)

    10 tbsp shelled hazlenuts
    5 tbsp sesame seeds
    1 tbsp ground cilantro (coriander)
    2 tsp ground cumin
    2 tsp black pepper
    2 tsp dried marjoram
    1-2 tsp salt

    tbsp = tablespoon
    tsp = teaspoon

    Directions:

  • Dry toast the hazelnuts and sesame seeds over a medium heat for a few minutes. Stir or shake the pan whilst doing so

  • When you can really smell the nutty aromas and the hazelnuts start to shed their skin, they're ready. (The skin can be discarded)

  • Take the pan off the heat and let cool

  • Once they're cool add to your grinder along with the marjoram and coarsely grind

  • Add to a bowl

  • Stir in the salt, cumin, pepper and cilantro

    That's it!

    Store in an airtight jar. Use within 3 months.

    Note: See below for tips on toasting and grinding.




    How to Toast and Grind

    Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

    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.



    My Spice Mix Book



    It has 50 recipes ranging from the basic to fairly complex.

    Just a few of the recipes you'll find within...

    A Collection of BBQ Rubs
    Cajun, Creole and Taco Seasonings
    Curry Powder and Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.




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    Until Next Week,

    Jason - Spice-Mixes.com


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