Yield: 1 Servings
|125 grams||(4 oz) sesame seeds|
|75 grams||(3 oz) hazelnuts or roasted chick peas|
|50 grams||(2 oz) coriander seeds|
|25 grams||(1 oz) cumin seeds|
|½ teaspoon||Black peppercorns|
|1 teaspoon||Dried wild thyme or mint|
This blend of spices with ground hazelnuts or roasted chick peas (available from Middle Eastern shops) comes from Egypt. Serve with bread: dip this in olive oil and then into the dukka.
Dry roast the sesame seeds until lightly browned. Remove from the pan.
Roast the hazelnuts for about 5 minutes and remove their skins (chick peas do not need roasting further), then roast the coriander and cumin seeds until they darken. When everything has cooled, combine all the ingredients and pound or process to a coarse powder. The mixture will keep for 3 months stored in an airtight jar in a cool place.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632 by "Mary Spyridakis" <MSpork@...> on Jun 2, 97