Garlic Dukkah Bread Recipes
EGYPTIAN DUKKAH RECIPE
Quick, homemade Egyptian dukkah recipe with nuts, seeds, and a few warm spices. I like to use a combination of three nuts here (hazelnut, almonds and walnuts), but you can use just one if you like. Use dukkah as a snack; to coat meat, chicken or fish; or as a nutty finishing touch over soup, salad or even roasted vegetables. Store in tight-lid mason jar for up to 2 weeks.
Provided by Suzy Karadsheh
Categories Condiment
Number Of Ingredients 9
Steps:
- Place the hazelnuts and almonds in a dry cast iron pan (do NOT add oil). Toast briefly over medium-high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.
- Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown (this will be fairly quick so watch carefully).
- Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (Do not over process the dukkah. The mixture should not be too fine. See photos and video for exact texture).
- Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables!
Nutrition Facts : Calories 96.1 kcal, Carbohydrate 3.7 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 1.7 mg, Fiber 2 g, ServingSize 1 serving
DUKKAH FLATBREAD WITH CHEVRE-YOGURT DIP
Dukkah is a versatile and popular Egyptian condiment. Dip, spread, and sprinkle dukkah to take flatbread to the next level.
Provided by Juliana Hale
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- If dough is refrigerated, let stand at room temperature, covered, for 30 minutes.
- Preheat oven to 450 degrees F (230 degrees C) and put a pizza stone on the bottom rack.
- Halve dough and roll each half into a 10-inch oval on a lightly floured surface. Brush each oval with 1 tablespoon oil. Put 1 oval on a cornmeal-dusted baking sheet or baking peel and transfer to the pizza stone.
- Bake until golden brown, about 10 minutes. Repeat with remaining oval. Cut flatbreads into wedges or tear into pieces.
- Stir together yogurt, chevre, parsley, garlic, lemon zest, and dill in a bowl.
- Put 3 tablespoons oil in a small bowl and dukkah in another bowl. Serve flatbread with all 3 bowls. Dip flatbread in oil, then in dukkah, and use chevre-yogurt dip for spreading.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 29.3 g, Cholesterol 8.4 mg, Fat 15.8 g, Fiber 1.3 g, Protein 7.8 g, SaturatedFat 3.5 g, Sodium 445.8 mg, Sugar 3.7 g
GARLIC DUKKAH BREAD
This is a delicious change to the regular Garlic Bread - with a delicious & tantalising flavour ... you'll have to make double the quantity because everyone is asking for more! more! more!!! I have also used other spice blends for this eg. Cajun or Outback blend
Provided by An_Net
Categories Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Slice the french stick or baguette at 1" intervals. Don't slice right through the bottom.
- Mix together the butter, crushed garlic and dukkah.
- Butter both sides of each slice of bread with this mixture, spreading a little over the top of the french stick/baguette.
- Sprinkle a little more DUKKAH over the french stick then wrap up in foil & pop into the oven for 20-30 minutes at 170°C.
- Serve warm!
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- For the dukkah, place the almonds, fennel and coriander seeds into a food processor. Pulse until coarsely chopped. You want the texture not too chunky, yet not too fine. Stir in the sesame and poppy seeds. Store in an air-tight container until ready to use.
- To make the dough: in a large bowl, combine the starter, water and bread flour. Squish everything together with your hands until all of the flour is absorbed. Cover with plastic wrap and let it rest for 1 hour. Add the salt + ½ tsp. of water (to help it dissolve). Lift and fold the dough over itself several times, and squish with your hands to incorporate. The dough will tear slightly as you fold, and the salt will not fully dissolve. Don’t worry- this is normal. Work the dough as best you can until it comes back together into a rough ball. At this point, you shouldn’t feel any grains of salt beneath your hands.
- Bulk fermentation: Cover your bowl with plastic wrap and a clean kitchen towel. Leave it in a warm, sunny spot to rise. Your dough is ready when it no longer looks dense, and has increased in volume about 1½- 2x its original size. This can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your starter, and surrounding environment. *See note below.
- Stretch & fold: To strengthen your dough, do a series of stretch and folds every 30 minutes for 2 hours during bulk fermentation. Simply gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn, and repeat until you have come full circle. You will have completed 4 folds.
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- Meanwhile, whisk together 1 cup of the cornmeal, plus the flour, baking powder, salt and baking soda in a large bowl. In another bowl, whisk together the buttermilk and eggs until smooth. Pour the liquid ingredients over the dry ingredients, but do not stir them together.
- Remove the pan from the oven, add the butter, then return the pan to the oven to melt the butter, 1 minute. Carefully remove the pan from the oven and gently swirl it so the butter coats the bottom and halfway up the side of the pan. When the butter is fully melted, pour it into the liquid ingredients in the bowl and quickly stir everything together with a small rubber spatula or spoon just until the batter combines and there are no dry patches of flour.
- Sprinkle the bottom and side of the pan with the remaining 4 teaspoons cornmeal to lightly coat, then immediately scrape the batter into the pan and smooth the top. Place the pan in the oven and bake for 10 minutes.
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- Heat a large skillet over medium high heat, dry roast the almonds, hazelnuts, sesame and fennel seeds separately, just until fragrant.
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