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Foodgeek: |
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1 recipe |
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Ingredients: |
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Olive oil for dipping
Crusty bread
DUKKA:
1/2 cup macadamia or Brazil nuts
1/4 cup hazelnuts
1/4 cup sunflower or pumpkin seeds
1/4 cup unsweetened shredded coconut
1 cup sesame seeds
1/2 cup coriander seeds
1/4 cup cumin seeds
1 tsp. each salt and ground cumin
1/2 tsp. each pepper and cinnamon
1/4 tsp. cayenne pepper
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Directions:
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Spread macadamia nuts, hazelnuts and sunflower seeds on rimmed baking sheet; toast in 350°F (180°C) oven for 9 minutes.
Sprinkle with coconut; toast, stirring often, until fragrant and golden, about 3 minutes. Let cool.
Meanwhile, on separate rimmed baking sheet, toast sesame seeds, coriander seeds and cumin seeds until sesame seeds are golden, about 8 minutes. Let cool.
In clean coffee grinder or mini food processor, chop nut mixture until fine with a few larger pieces; transfer to bowl.
Add seed mixture to grinder; pulse until finely chopped. Add to nut mixture along with salt, ground cumin, pepper, cinnamon and cayenne; stir to combine. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 1 month.)
Antipasto Platter:
Markets have a feast of ready-made foods that are ideal for an antipasto platter.
Try a few of these along with the Dukka: marinated mushrooms or artichokes; cheeses, such as feta, buffalo mozzarella or creamy goat cheese; oil-cured black olives or green olives stuffed with pimientos or almonds; oil-packed sun-dried tomatoes; sourdough bread (or other loaves flavoured with olives, oil-packed sun-dried tomatoes or cheese).
Canadian Living Magazine Summer 2005
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Comments from olga
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Dip crusty bread first in olive oil, then in Dukka (which originated in Egypt) for an unusual and delicious appetizer.
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