Dukkah is a mixture of spices prepared by blending various nuts, spices and healing herbs, especially nuts and sesame seeds.
Other Names: Dukka, Duqqa, Shop and Du’ah
This delicious concentration is specific to corn cuisine. They are very popular in the Middle East countries.
It is easy to prepare the duct at home. However, it can also be purchased as ready. There is no definite recipe determined for the duct. It can be prepared for more complex than very simple.
Where is Dukka used? Dukkah spice mixture can be used in sauces, salads, bread mortars, humus making or even sandwiches.
This spice mixture can be used as chicken, fish and meat coating.
Or it is served in plain tables with olive oil and bread.
https://egepazarindan.com/cibreska-mercimek-oto-balkkanlarin-esiz- Spring/ What’s in Dukkah Spice? Usually the basic material of the mixture is hazelnut. However, almonds, walnuts or pistachios can be used instead of hazelnuts. Or these nuts can be preferred together in the recipe.
Sesame, coriander, cumin and dry mint are the most common materials.
Red chili peppers, donuts and fennel are other seed spices that are also frequently included in the recipe.
In the recipe, the materials are not used exactly or exactly in powder form.
Ideally, the entire material comes to the mouth slightly, but is asked to be ground.
A mortar is frequently used to achieve this ideal consistency.
Electric spice grinders are not preferred in the construction of ducta.
Kitchen robots may be preferred, but should be taken care of not to grind for too long.
How to Make Dukkah? Materials
Half a glass of hazelnuts
1 tablespoon of almonds
2 tablespoons walnuts
Half a cup of sesame
1 tablespoon of coriander seeds
1 teaspoon of cumin seeds
1 teaspoon of fennel seeds
2 teaspoons of black seed
1 teaspoon of sea salt or rock salt
1 teaspoon of dry mint
1 teaspoon of red pepper
Preparation of Dukka should be exposed to heat in the pan until the recipe smells are used before the recipe.
During this process, the materials should be mixed continuously and the stove should not be too high.
This heating process should not last as long as a roasting. Because if the materials are exposed to more heat than they need, they will begin to paint, which will adversely affect the flavor of the mixture.
Seeds and spices should be taken from the stove quickly as soon as they smell the smell.
Spring and seeds can be roasted in the oven for 8-10 minutes.
After hazelnuts, seeds and spices are roasted, they should be used for the mixture after completely cool.
Mint and salt should always be separated from these roasting processes. They don’t need to roast.
All ingredients are mixed in a large container when they are completely cooled and ready.
The ingredients from a mortar or kitchen processor are roughly ground in such a way that they do not become dust.
The ideal storage for the mixture will be in glass jars. In this way, it will remain fresh in the refrigerator up to 1 month.
Enjoy your meal!
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