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“A snappy breakfast radish is the perfect vehicle for this nut and spice blend.” –Claire Saffitz, assistant food editor
- 1 tablespoon sesame seeds
- 1 teaspoon coriander seeds
- ½ teaspoon freshly ground black pepper
- Breakfast radishes and olive oil (for dipping)
Preheat oven to 350°. Place pistachios and pine nuts on a rimmed baking sheet and toast for 5 minutes. Add sesame seeds, coriander seeds, and cumin seeds and toast until nuts are golden brown and spices are fragrant, about 5 minutes. Let cool. Coarsely grind in a blender or food processor with salt and pepper. Serve breakfast radishes with olive oil and dukkah for dipping.
Nutritional ContentCalories (kcal) 25 Fat (g) 2 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 1 Sodium (mg) 160Reviews Section
Zatar Dukkah Veggie Dip Recipe
Summer is the time for light meals and lots of veggies. This “dry” dip is perfect for getting everyone to eat more veggies!
I’m always on the lookout for a good veggie dip. And this one is perfect for company, kids and me! As you may know Manservant and I are on the “wedding diet” which is our way of saying we are trying to be more conscious of not only what we eat, but what we do.
Though I still have a pantry filled with potato chips and other processed snacks I have to admit they have been collecting dust as we’ve turned ourselves over to the land of veggies.
This wasn’t so hard for me, but Manservant used to devour his pita chips and Cheetos quite heartily.
Hence the need for a good and healthy veggie dip recipe. I love this sesame tahini version but sometimes I don’t want the creamy dip, I just want something salty.
Enter this dip which can fall under the zatar recipes folder, I keep. Well, I’m fibbing about that! I wish I kept folders, but I conveniently keep everything piled in a drawer-that is now becoming overstuffed!
Heat the oven to 325 degrees. Place the hazelnuts on a rimmed baking sheet and toast until the nuts are lightly browned, 9 to 10 minutes. Remove from the oven and cool completely. If the nuts have skins on them, rub them between two clean kitchen towels to remove and discard as much of the loose, papery skins as possible (if you don’t get them all, it’s OK).
Place the sesame seeds in a medium, dry skillet over medium heat and cook, stirring often, until golden and fragrant, 3 to 4 minutes. Transfer to a plate to cool. Return the skillet to the heat and add the coriander and cumin seeds toast until fragrant and the seeds begin to pop, 1 to 2 minutes. Transfer the seeds to a separate plate to cool.
Transfer the coriander and cumin to a spice grinder and process until powdery transfer the spices to the bowl of a food processor. Add the hazelnuts, pepper, sugar and salt and pulse until the mixture looks like fine sand, being careful not to over-process the nuts into paste, 15 to 20 pulses. Transfer to a bowl and stir in the sesame seeds. Transfer the mix to an airtight container and store in the refrigerator for up to 1 month.
My favorite use for dukkah is as a coating for baked chicken tenders. I learned the trick from Deb over at Smitten Kitchen and it's now made it's way into my weeknight dinner rotation. But don't limit it to chicken—fish and lamb chops are also great with a dukkah crust.
Dukkah-Crusted Lamb Chops with Pomegranate Molasses
Grilled Plaice with Dukkah and radishes
Standard-sized plaice are not ideal for cooking on the barbecue as the flesh tends to be a bit soft, but if you manage to get your hands on a big, diver-caught plaice that can weigh 2-3 kgs you can treat it just like a brill or turbot. Great chunks of fish like this need simple preparation and I've seasoned the fish here with a nutty spice mix used in Middle Eastern cooking.
If you can't get hold of large plaice then you could use any firm-fleshed fish like brill, turbot, sea bream or John Dory. It's probably worth making a quantity of Dukkah and storing it in an airtight jar – it will keep for a month or so.
4 steaks of a large plaice weighing about 300g each or another firm-fleshed fish
Vegetable or corn oil for brushing
Sea salt and freshly ground black pepper
20-30 radishes, washed and discoloured leaves removed
50g shelled pistachio nuts
25g flaked almonds
25g sesame seeds
tbsp fenugreek seeds
tbsp coriander seeds
A good pinch of saffron strands
12 black peppercorns, coarsely ground
25g sea salt flakes
tbsp caster sugar
1 tbsp thyme leaves
To make the Dukkah, lightly toast all of the nuts, then coarsely blend them in a food processor add the other ingredients and give it all a quick blend again, making sure that the mixture has a nice coarse texture.
Preheat the barbecue, brush the fish with oil and season. Cook for about 7-8 minutes on each side depending on the thickness of the fish.
To serve, just scatter the Dukkah over the fish and serve with the radishes.
Your Pantry's New Best Friend: Dukkah8/11/16 By Abby Reisner
Pasadena restaurant Union serves undeniably Cal-Ital cuisine, but you’ll still find a hint of the Middle East on the menu in the form of dukkah.
Consider this a testament to its widespread use. Dukkah is a traditional Egyptian spice blend, made from a combination of toasted nuts, seeds and spices. It can be used for truly anything, from creating a crispy coating on fish (see the recipe) to acting as magic seasoning dust for a fried egg. “It has such a unique, earthy flavor profile,” Union chef Bruce Kalman says. “It’s extremely versatile.” That’s why he’s adding it to goat ricotta crostone, right next to pine nuts, and also likes what it adds to grilled octopus.
Of its sudden popularity, Alon Shaya says, “It was bound to happen sooner or later.” The New Orleans chef uses it to dress up wood-roasted okra at his eponymous modern Israeli restaurant in New Orleans, and he’s all about its ease of preparation. “It’s [made from] ingredients that most of us have in our pantry and have never thought about combining.”
In her comprehensive, manual-like The New Book of Middle Eastern Cuisine, Cairo-born Claudia Roden, a leading authority on Middle Eastern food, traces dukkah’s growing conventionalism from the western world to Australia. And it’s from Roden herself that Ana Sortun of Oleana, Sarma and Sofra in Cambridge first discovered the blend. Now she’s using it on menus across her three restaurants, like a spicy peanut version on broccoli and a dukkah crunch doughnut.
Dukkah Crunch Donut just because.
A photo posted by Sofra (@sofrabakery) on Jul 24, 2016 at 2:08pm PDT
Now that you’ve heard from the pros, it’s time to dukkah it out. Follow these four tips to achieve condiment perfection.
① Go your own way.
“The key to a good dukkah is freshness of ingredients,” Shaya says. That’s why it’s best to make your own (see the recipe), so you know the nuts aren’t stale and the spices aren’t from the deepest part of your pantry. Plus, with the endless variations on the theme out there, what you put in it is up to you, like how Sortun adds coconut to hers. Pistachios make you green? Use almonds instead. Not a fan of everyday cumin? Try nigella seeds, otherwise known as black cumin, as an alternative.
Michael Hung, executive chef of Viviane in Beverly Hills, is another advocate of going the homemade route over purchasing a blend. He likes to add extra spice to his dukkah, which he uses as a flavor base, by way of toasted and crushed Sichuan chiles. And you don’t need a mortar and pestle𠅊 food processor will work just fine.
② Get crusty.
“It’s got bold flavors but richness from ground nuts, which makes it great for creating a spice crust on a piece of fish,” Sortun says. We agree, which is why we cover halibut fillets in dukkah for our recipe, and then serve it with a warm Israeli couscous salad.
Though fish is a popular option (think along the lines of a cornmeal-breaded fish fry), chicken, lamb or duck work equally well. Or eschew meat in favor of tofu and vegetables like autumnal squash, which also benefit from a hefty layer of dukkah.
③ Use it like ketchup.
That is to say, put it on everything: It’s technically a condiment anyway. In its most traditional form, dukkah is used as a dip. You first slide bread through olive oil, then coat it with the spice blend. Sortun likes to blend dukkah with olive oil in a one-to-one ratio to make a spoonable sauce for radishes, avocado or crusty bread. In that way, it acts like salsa verde or chermoula, but using it in spice blend form only adds to its versatility. Sprinkle it on avocado toast, hummus or yogurt, or take note from Kalman, who likes to add it to his eggs in the morning.
④ Swap out your bread crumbs.
The crunchy pieces of ground nuts are why dukkah adds texture to whatever you put it on, unlike other spice blends like za𠆚tar or berbere. Laura Wright, blogger at The First Mess, uses it to bolster a cauliflower, avocado and nectarine salad that’s so flavorful it doesn’t even need dressing. “It’s a great way to get the crouton effect without using bread,” Shaya says.
Plus, he says it even works on mac ‘n’ cheese. Case closed.
Roasted Radish Additions
As in ways to spruce &lsquoem up!
Favorites roasted radish additions include:
- chopped anchovies and garlic
- thin lemon slices
- garlic & chili flakes
- miso butter
- all sorts of spices
- serving on top of a green herb butter
Check out these sumac roasted radishes:
Taste is a personal decision. I suggest you go with whateva combo above sounds best to ya and you do YOU! And if you have a fav roasted radish flavor combo that&rsquos not listed here, I&rsquod absolutely love to hear about it so I can try it too!
If you&rsquove never roasted radishes before you&rsquore really in for a treat. It&rsquos pretty mind-blowing how different the same veggie can taste depending on how you cook it (or don&rsquot at all).
Don&rsquot discard those vibrantly green radish tops! They edible and delicious and nutritious!
They crisp up in the oven with high heat and olive oil turning kale-chip-like. Please meet the radish top chip! Like in these dishes here:
Or you can use them any way you would any other dark leafy green such as swiss chard and collard greens.
No more radish top tossing out says I.
Heat a cast iron skillet over medium heat. Add pistachios and almonds, toasting for 1-2 minutes, stirring frequently until toasted and golden (remove quickly from if they start to burn). Turn the heat off and add sesame seeds, stirring frequently for a few minutes to toast as the pan cools down. Pour into a bowl, and set aside.
Add the mint, thyme, poppy seeds and sumac to the bowl of nuts.
Next, heat the cast-iron skillet again over medium heat. When hot (after just a few minutes), add fennel seeds and toast for just 30 seconds or until fragrant. Then add the coriander and cumin for about 30 more seconds, or until they start to pop. Pour these into another bowl, separate from the nuts.
Return the pan to the heat and toast the nigella seeds and peppercorns for 1 minute. Add those to the bowl of fennel, cumin, and coriander.
When the spices have cooled, transfer the bowl of fennel, cumin, coriander, nigella seeds, and peppercorns to a spice grinder, food processor, or coffee grinder (if you use a coffee grinder, make sure you&rsquove cleaned it out first!) and pulse until the mixture is as coarse or fine as you&rsquod like.
Pour the ground spices into the bowl of nuts and seeds, and mix with a fork until it&rsquos thoroughly combined. Store in an airtight container for a month or so, or store in airtight container in freezer for up to 4 months. Enjoy with olive oil and bread, labneh, salad, or whatever you can think of!
Dukkah-crusted halloumi salad
A medley of textures, flavours and colours, this salad has it all.
Dukkah is originally an Egyptian dry mix of nuts, herbs, seeds and spices, all pounded together to produce an incredible fusion of flavours. Pre-made varieties available in supermarkets tend to be a blend of chickpeas, herbs and spices and can be used over salads, roasted vegetables and as a crust for fish, meat, or in this case cheese.
1 large spring onion, thinly sliced
70g cooked beetroot, chopped
75g light halloumi cheese, chopped into 2cm cubes
2 level tbsp mango chutney
Pre-heat the grill. Line a grill pan with foil.
Divide the lettuce, spring onion, tomatoes, cucumber, beetroot and radishes between two plates.
Mix together the chopped halloumi and Dukkah in a bowl.
Transfer the coated halloumi and any excess Dukkah into the grill pan. Cook under the grill for a couple of minutes, turning once, until the Dukkah is lightly toasted.
Remove and add to the salad vegetables.
Heat a small saucepan over a medium heat, quickly add the mango chutney, white wine vinegar, tabasco and 40mls of water. Bubble for 20 to 30 seconds. You may need a little more vinegar depending on which brand of mango chutney you use. Pour the dressing over the salad and eat immediately.
Put eggs in a pot and cover with cold water. When the water is just coming to the boil, reduce heat and simmer for 8 minutes. Rinse under cold water.
Meanwhile, roast hazelnuts in a pre-heated oven (180C) until golden. Rub them between a tea towel to rub off the skins and place in a food processor (or spice grinder) with the sesame seeds, cumin and coriander. Grind until still a little course and season with a little salt.
Cut cucumber and radish into small, attractive pieces, arrange on a plate and dress with salt and olive oil. Peel eggs and serve with the olives and a bowl of dukkah.
The dukkah keeps in an air-tight container for a few weeks but is never as good as the day it is made.