TOASTED PUMPKIN SEED DUKKAH
Salty, slightly smoky, toasted pumpkin seed dukkah. A vegan, grain-free, keto, crunchy topping for salads, soups, roasted vegetables, pastas and more.
Provided by Sher
Time 10m
Number Of Ingredients 7
Steps:
- Heat a small sauté pan over medium heat. Add in the pumpkin, sunflower and fennel seeds and toast until golden brown (about 2 minutes).
- In a food process, combine the toasted seeds with the smoked paprika, garlic powder, salt and pepper. Pulse until coarsely chopped, and you have a combination of large and small seeds.
- Serve or store in an airtight container at room temperature for up to 5 days.
Nutrition Facts : ServingSize 1 cup
SESAME SEED & ALMOND DUKKAH
This coarse nut & seed mix was inspired by a favorite product at Trader Joe's. The most popular way to use dukkah is by first dipping bread into extra virgin olive oil. Then immediately dip it into a small bowl of dukkah. The seed & nut mix will adhere to the bread. Makes about 1 1/2 cups of dukkah. Calories listed are for the dukkah only, and do not include bread or oil for dipping.
Provided by Cadry Nelson
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- Bring a dry skillet to a medium heat. Add fennel seeds, coriander seeds, anise seeds, and sesame seeds. Cook for 2 or 3 minutes, until fragrant. Make sure to stir occasionally, so that none of it burns.
- Put the seed mixture into a clean, dry coffee grinder or spice grinder. Pulse a few times. Be careful not to blend too much. You don't want it to turn into a powder. It should have a gritty texture.
- Put the almonds, spice mixture, and smoked salt or kosher salt into a food processor. Put the food processor on low, or pulse until the dukkah has a mostly even, pebbly consistency. You may need to stop occasionally to stir, so that everything gets evenly mixed.
- To serve, put a few spoonfuls of dukkah into a small dish. Pour extra virgin olive oil into a separate small dish. Dip the warmed bread into oil & then into the dukkah, so that the nuts & seeds adhere to the bread.
Nutrition Facts : Calories 108 kcal, Carbohydrate 5 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 98 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
ROAST PUMPKIN WITH DUKKHA AND POMEGRANATE
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Provided by nigel slater
Categories HarperCollins Side Vegetable Seed Spice Vegetarian Pomegranate Winter Quick & Easy Peanut Free Dairy Free Wheat/Gluten-Free Vegan
Yield 4 servings as a side dish, 2 as a main course
Number Of Ingredients 12
Steps:
- Set the oven at 400°F/200°C/Gas 6. Scoop out the seeds and fibers from the middle of the pumpkin or butternut squash. Slice the flesh into thin segments, each about 1cm thick. Lay the pieces out in a single layer on a baking sheet. Trickle over the olive oil and season with black pepper, then bake for about thirty minutes, until soft and translucent.
- In a dry frying pan, mix the coriander and cumin and toast over a low to moderate heat for a few minutes, until fragrant. Add the hemp, pumpkin and sunflower seeds and continue toasting for about five minutes, stirring regularly until all is golden.
- Stir in the thyme and salt, then grind the mixture using a pestle and mortar, cracking the seeds roughly. Keep the mixture rough and knobbly. Fold in the nigella seeds and pistachios. Break open the pomegranate and remove the seeds.
- When the pumpkin comes from the oven, scatter over the pomegranate seeds, about half the spice and seed mixture and serve. Store the remaining mixture in a jar until needed.
PUMPKIN SEED DUKKAH
Because I associate pumpkin seeds with Mexican food, I decided to add some mild chili powder to this mix. You can substitute Aleppo pepper if you want to keep with the Mediterranean theme. I love this mildly spicy, nutty dukkah with everything, including on its own.
Provided by Martha Rose Shulman
Categories easy, quick, condiments, appetizer
Time 20m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Heat a medium skillet over medium-high heat and add the pumpkin seeds. Toast, shaking the pan or stirring the seeds, until they pop. Remove from the skillet and allow to cool completely in a bowl. Turn the heat to medium and toast the sesame seeds, then the coriander seeds, then the cumin seeds, toasting just until fragrant and removing as soon as they are toasted. Allow all of the seeds to cool completely. Grind half the pumpkin seeds and all of the sesame seeds briefly in a spice mill and add to the bowl with the remaining pumpkin seeds. When the coriander and cumin have cooled, grind to a powder and add to the pumpkin seeds and sesame seeds. Add the nigella seeds, chili powder and salt and mix together. Transfer to a jar and keep for up to a month in the freezer.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 62 milligrams, Sugar 0 grams, TransFat 0 grams
DUKKAH RECIPE
Dukkah is a flavorful Egytian spice blend made with fragrant spices and and toasted nuts. Sprinkle it on soups, salads, eggs, avocado toast, sautéed veggies... to give an earthy flavor and delicious crunch!
Provided by Tonia Schemmel
Categories Spices
Time 15m
Number Of Ingredients 8
Steps:
- In a food processor pulse nuts and sesame seeds until they resemble a coarse meal. Keep everything under the size of a pea. (Take care not to over pulse as this will turn nuts into nut butter).
- Add this mixture to a dry sauté pan and place over medium-low heat. Give a stir every 30 seconds or so for about 3-4 minutes. Lower heat to low and add the coriander, cumin, fennel, pepper and salt to the ground nut mixture in the pan. Stir for another 3-4 minutes until slightly fragrant.
Nutrition Facts : ServingSize 1 ½ teaspoons, Calories 29 calories, Sugar 0.2 g, Sodium 36.6 mg, Fat 2.7 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 1 g, Fiber 0.6 g, Protein 0.8 g, Cholesterol 0 mg
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- Preheat the oven to 450 degrees. Cut the squash in half, and scrape out the seeds with a spoon. Cut each squash into 4-6 wedges. In a large bowl toss the squash pieces with the olive oil, honey, salt, and pepper then arrange them cut side up on a parchment-lined baking sheet. Roast for 30 to 40 minutes, until golden brown, caramelized and tender. Lower the oven temperature to 350.
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