Tuesday, May 29, 2012

snacking revamp, part three



I'm back again to share another healthy movie nosh favorite: Granny Smith apple dipped in dukkah, which is an Egyptian hazelnut/spice mixture. I think traditionally you are supposed to enjoy this mixture with good crusty bread that's been dipped in olive oil, which I'm sure is delicious, but this way is healthier for my late night snacking.

This version of dukkah is slightly salty and you can taste just a bit of coriander and cumin. So good. I was very lucky to receive a jar of homemade from my big sister recently, and I can tell I need to already order a refill, and fast. Oh, Leigh...


If you need a little gift idea, take a page from Leigh's book and package a small jar of homemade dukkah up with a nice shiny apple and a recipe card. Here's Leigh's recipe, which is very similar to this one with some adjustments:

Dukkah

1 ½ cups hazelnuts
½ cup sliced almonds
¼ cup sesame seeds
2 TBS coriander seeds (or 1 TBS ground coriander)
1 TBS cumin seeds
½ tsp black pepper
2 tsp salt

Preheat the oven to 350 degrees F (175 degrees C).

Place the hazelnuts and almonds on a baking sheet, and bake for about 5-10 minutes, or until fragrant.

In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting.

Using the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. (If you are using ground coriander, roast it in the skillet along with the cumin.)

Transfer the cumin/coriander to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds.

Place the cooled hazelnuts/almonds into the food processor, and pulse until finely ground. Stir into the bowl with the spices. Season with the salt and pepper, and mix well.

Once it's cooled, store in an airtight glass container.

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