Anyone ever made this?

I saw it made on the food network, but with the addition of chilli powder,
turmeric, onion & celery salt, and cayenne pepper. Guess I can add and will
make my own variation. When I googled there was one site that suggested
dipping in Avocado oil which is expensive. If I were rich, avocado oil
might be on my list!

1/2 cup sesame seeds (dry roasted)
1/2 cup coriander seeds (dry roasted)
1 cup macadamia & almonds or hazelnuts & almonds (dry roasted)
1/4 cup cumin seed or 2 tsp ground cumin
1/4 teaspoon salt
freshly ground black pepper

Chop the nuts or use a mortar and pestle. Do the same with the seeds, one
sort at a time. Take care not to over-process. You can make it as chunky or
as fine as you like. Mix all the chopped nuts and seeds together and add the
salt and pepper. Store in an airtight container.

elaine

"elaine" wrote in
:

Anyone ever made this?



Yep.


Poached eggs with dukkah, lemon and fetta for 2.

1 turkish bread roll, split, toasted, buttered
4 poached eggs
60g Persian marinated feta, drained
1 lemon, rind finely grated

Hazelnut dukka
1 cup hazelnuts, roasted
1/3 cup sesame seeds
2 tablespoons coriander seeds
2 teaspoons cummin seeds
2 teasponns cracked black pepper
1 teaspoon sea salt


Get all the dukkah ingredients (except the salt) into a food processor
and whizz till finely chopped. Transfer to a non-stick frypan and cook
over a medium heat for 5 mins or until lightly toasted. Transfer to a
bowl, add sea salt and stir to combine. Set aside to cool.

Place 1 piece of the toasted bread on each plate and top with 2 eggs.
Crumble over the feta and sprinkle each with lemon rind and 1 tablespoon
of dukkah.



For poached eggs without alll the water, either microwave them as I have
posted before, or alternatively, place a piece of glad wrap over a cup,
making sure to have a fair bit of overhang. Crack an egg into the cup
and tie the gladwrap up around the egg. Hold the package in the poaching
water till the whites start to set, stir a 'whirlpool' in the water and
drop the package in and cook for however long you want your eggs done.
Remove with a slotted spoon, carefully untie and away you go :-)


--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

"Steve Wertz" wrote in message
...
On Mon, 7 May 2007 17:31:27 -0400, elaine wrote:

Anyone ever made this?

What's it _for_?

I would use it as an appetizer. Dip bread in good olive oil, then roll the
bread in the dukka.

elaine wrote:

Anyone ever made this?

I saw it made on the food network, but with the addition of chilli powder,
turmeric, onion & celery salt, and cayenne pepper. Guess I can add and
will make my own variation. When I googled there was one site that
suggested dipping in Avocado oil which is expensive. If I were rich,
avocado oil might be on my list!

1/2 cup sesame seeds (dry roasted)
1/2 cup coriander seeds (dry roasted)
1 cup macadamia & almonds or hazelnuts & almonds (dry roasted)
1/4 cup cumin seed or 2 tsp ground cumin
1/4 teaspoon salt
freshly ground black pepper

Chop the nuts or use a mortar and pestle. Do the same with the seeds, one
sort at a time. Take care not to over-process. You can make it as chunky
or as fine as you like. Mix all the chopped nuts and seeds together and
add the salt and pepper. Store in an airtight container.


I posted about it in 2004:

http://groups.google.com/group/rec.f...7f34a2195e89c3

Bob