Best Hazelnut Dukkah Recipes

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EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH



Egyptian Spinach Pie with Hazelnut Dukkah image

Provided by Aarti Sequeira

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

1/4 cup hazelnuts
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 tablespoons sesame seeds
4 cloves garlic, minced
4 medium shallots, finely diced
4 tablespoons (1/2 stick) unsalted butter
4 pounds fresh spinach leaves (not baby), stemmed and sliced
1/4 cup minced fresh dill
Pinch freshly grated nutmeg
Salt and pepper
8 ounces freshly grated Cheddar
8 ounces freshly grated mozzarella
1 package puff pastry (2 sheets)
1 large egg, beaten with 1 tablespoon water, for egg wash
1 tablespoon sumac

Steps:

  • Preheat the oven to 350 degrees F.
  • For the hazelnut dukkah: Toast the hazelnuts in the oven for 12 minutes. Let cool. Raise the oven temperature to 400 degrees F.
  • Meanwhile, toast the coriander and cumin seeds in a saute pan over medium heat, about 1 minute.
  • Grind the coriander, cumin and hazelnuts in a spice grinder. Mix with the sesame seeds.
  • For the spinach pie: In a large skillet, saute the garlic and shallots in the butter over medium heat until softened. Add the spinach and cook until wilted. Add the dill, nutmeg and some salt and pepper. Let cool slightly, then stir in the Cheddar and mozzarella.
  • Lay one sheet of puff pastry in a 9-by-13-inch baking dish. Spread with the spinach stuffing. Lay the other sheet on top, pinch the edges closed, and cut into six pieces. Sprinkle with dukkah and brush the edges with egg wash. Set the baking dish on a baking sheet and bake until the pie is golden brown, about 30 minutes.
  • Sprinkle with the sumac and serve.

EGYPTIAN SPINACH PIE WITH HAZELNUT DUKKAH CRUST



Egyptian Spinach Pie with Hazelnut Dukkah Crust image

Dukkah is traditionally served in the Middle East with vegetables or bread; here, Aarti turned it into a crunchy topping for her spinach pie.

Provided by Aarti Sequeira

Categories     main-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup raw hazelnuts
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 tablespoons sesame seeds
4 tablespoons unsalted butter
4 medium shallots, finely diced
4 cloves garlic, minced
4 pounds fresh spinach (not baby), stemmed and sliced
1/4 cup minced fresh dill
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
8 ounces mozzarella cheese, freshly grated
8 ounces cheddar cheese, freshly grated
1 17-ounce package frozen puff pastry (2 sheets), thawed
1 large egg, beaten with 1 tablespoon water
1 tablespoon sumac

Steps:

  • Make the dukkah: Preheat the oven to 350˚ F. Pour the hazelnuts onto a baking sheet, then slip into the oven and toast until golden brown and fragrant, about 12 minutes. Pour the nuts onto one half of a clean kitchen towel, then fold over the other half. Rub gently to remove the skins. Pour the nuts onto a cutting board, finely chop and set aside.
  • Set a cast-iron skillet over medium heat. Add the coriander seeds and toast, 1 to 2 minutes. Add the cumin seeds and sesame seeds and cook, stirring often, until fragrant and slightly darker in color but not burned, 2 to 3 minutes. Stir the seeds with the hazelnuts, then coarsely grind with a mortar and pestle. Set aside.
  • Make the pie: Increase the oven temperature to 400˚ F. Set a large skillet over medium heat. Add the butter and cook until melted and browned just a little. Add the shallots and garlic; cook, stirring, until softened, about 3 minutes.
  • Rinse the spinach. Drain, but don't worry about getting all the water off. Add the spinach to the shallot-garlic mixture in batches, stirring, until all of the spinach is wilted, 7 to 8 minutes. Stir in the dill and nutmeg; season with salt and pepper. Drain off any excess liquid. Remove from the heat and let cool slightly.
  • Add the mozzarella and cheddar to the spinach. Stir well and let cool. (You can pop it into the fridge to hurry this along!)
  • Place one puff pastry sheet in the bottom of an 8-inch square baking dish or 9-inch pie plate. Spoon in the spinach filling, using the back of a spatula to level it out. Layer the other puff pastry sheet on top, and then crimp the edges, cutting off any excess. Brush the beaten egg on the puff pastry and sprinkle with the dukkah spice blend. Put the pie on a baking sheet and bake until deep golden brown, 30 to 40 minutes. Sprinkle with the sumac. Let cool 10 minutes before cutting into the pie.

HAZELNUT DUKKAH YOGURT DIP



HAZELNUT DUKKAH YOGURT DIP image

Dukkah gets its name from the Egyptian Arabic word for "to crush" or "to pound," which is precisely how it's made. RawSpiceBar's Hazelnut Dukkah consists of toasted cumin, coriander, sesame seeds, salt and hazelnuts. The ingredients are ground into a coarse powder, releasing aromatics in the process. The most common way to eat dukkah is to dip pita chips or bread into olive oil and then coat with the hazelnut spice mixture. This recipe features a twist on that traditional dip- using greek yogurt and lemon juice. We also love dukkah sprinkled on everything from eggs and pasta to roasted or fresh vegetables, or swirled into hummus or salad dressings.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 5

1 . set rawspicebar's hazelnut dukkah
2 . set 1/2 cup plain Greek yogurt
1 . set lemon, juice of
4 . set 1 tsp sea salt
5 . set high quality extra virgin olive oil

Steps:

  • Using a small, dry skillet over low heat, toast RawSpiceBar's Hazelnut Dukkah until fragrant, about 2-3 minutes.
  • Mix greek yogurt with salt and lemon juice. Sprinkle dukkah on top with a generous drizzle of olive oil. Serve with RawSpiceBar's roasted Egyptian spiced bronzini or pita chips.

Nutrition Facts : Calories 1.3, Sodium 0.1, Carbohydrate 0.4, Sugar 0.1

BEETROOT & FENNEL GRATIN WITH MACADAMIA & HAZELNUT DUKKAH



Beetroot & fennel gratin with macadamia & hazelnut dukkah image

Dukkah is an Egyptian spice and seed mix to scatter over dishes to add another flavour dimension- a colourful veggie dish

Provided by Good Food team

Categories     Dinner, Main course

Time 2h10m

Number Of Ingredients 22

1 garlic clove , crushed
1 tsp thyme , leaves picked and chopped
500ml double cream
50ml soy sauce , or 1 tsp sea salt
small knob of butter , for the dish
700g beetroot , thinly sliced
300g potato , thinly sliced
1 large fennel bulb , sliced crosswise
1 leek , washed and sliced into rings
thumb-sized piece ginger , grated
6 large eggs
85g bag watercress , washed
1 tbsp extra-virgin olive oil
100g macadamia nut
100g hazelnut
50g sesame seed
2 tsp coriander seed
2 tsp cumin seed
1 ½ tbsp fennel seed
1 ½ tsp ground fenugreek
1 tsp sea salt
1 tsp hot smoked paprika (optional)

Steps:

  • Heat oven to 160C/140C fan/gas 3. To make the dukkah, put the macadamias and hazelnuts on a baking tray and roast for 8 mins or until just golden. Leave to cool, then chop in a food processor and tip into a bowl. Roast the sesame, coriander, cumin and fennel seeds on a separate tray for 5 mins or until golden. Cool, then using a grinder or pestle and mortar, grind to a medium powder with the fenugreek, salt and hot smoked paprika, if using. Add to the ground nuts, mix thoroughly and set aside.
  • Increase oven to 200C/180C fan/ gas 6. Put the garlic, thyme, cream and soy or salt in a small pan and place over a medium heat to warm through. Remove and set aside.
  • Butter a 30 x 20cm ovenproof dish and layer up the vegetables. First put 2 layers of beetroot, then a layer of potato, a scattering of fennel, leek and ginger, and spoon over a little cream mixture. Repeat this process until you have used up all the vegetables and cream, finishing with a layer of beetroot. Press down on the gratin, then cover with foil and bake for 45 mins or until the vegetables are tender.
  • Remove foil from the gratin. Increase oven to 220C/200C fan/gas 7 and bake for a further 10 mins or until the top begins to brown. Remove gratin from the oven and let stand for about 10 mins.
  • Meanwhile, bring a small pan of water to the boil. Boil the eggs for 7 mins, then cool under cold running water, peel and set aside. Keep the pan of water as you will need this later to reheat the eggs.
  • To serve, reheat the peeled eggs in boiling water for 1-2 mins, the cut in half lengthways. Cut the beetroot gratin into 6 squares and put a piece on each of 6 plates. Scatter a handful of watercress over each, then carefully position 2 egg halves on top. Sprinkle a generous spoonful of dukkah over each half and drizzle over some extra virgin olive oil.

Nutrition Facts : Calories 728 calories, Fat 66 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2.3 milligram of sodium

HAZELNUT DUKKAH WITH FENNEL SEEDS AND MINT OR THYME



Hazelnut Dukkah With Fennel Seeds and Mint or Thyme image

Some versions of dukkah, like this one, are herbal as well as spicy.

Provided by Martha Rose Shulman

Categories     appetizer

Time 10m

Yield About 1 cup

Number Of Ingredients 9

1/2 cup toasted skinned hazelnuts or almonds, finely chopped or crushed (place them in a plastic bag or pastry bag and roll over them or pound them gently with a rolling pin)
1/4 cup lightly toasted sesame seeds
1 tablespoon cumin seeds
2 teaspoons fennel seeds
1 tablespoon dried mint or thyme
2 teaspoons ground sumac
1/2 to 3/4 teaspoon kosher salt or coarse sea salt (or to taste)
1/4 teaspoon freshly ground black pepper
1 to 2 teaspoons nigella seeds (optional)

Steps:

  • Lightly toast the sesame seeds in a dry skillet over medium heat. Remove from the heat and add to the bowl with the hazelnuts or almonds. Toast the cumin seeds in the dry skillet just until fragrant and immediately transfer to a spice mill and allow to cool. When the spices have cooled, grind and add to the nuts and sesame seeds. Add the remaining ingredients and mix together.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 69 milligrams, Sugar 1 gram

HAZELNUT DUKKAH YOGURT DIP



HAZELNUT DUKKAH YOGURT DIP image

Number Of Ingredients 5

1 RawSpiceBar's Hazelnut Dukkah
1/2 cup plain Greek yogurt
1 Juice of 1 lemon
1 teaspoon sea salt
1 High quality extra virgin olive oil

Steps:

  • Using a small, dry skillet over low heat, toast RawSpiceBar's Hazelnut Dukkah until fragrant, about 2-3 minutes.
  • Mix greek yogurt with salt and lemon juice. Sprinkle dukkah on top with a generous drizzle of olive oil. Serve with RawSpiceBar's roasted Egyptian spiced bronzini or pita chips.

HAZELNUT DUKKAH MUNG BEAN HUMMUS



Hazelnut Dukkah Mung Bean Hummus image

Number Of Ingredients 9

1 RawSpiceBar's Dukkah Spices
1 1/2 ups / 250g cooked mung beans*
1/4 cup / 60ml tahini
1 garlic clove
1 tablespoon fresh lemon juice
1 tablespoon hazelnut dukkah, plus more for sprinkling**
4 tablespoons water, reserved from mung beans if cooked
1 Salt + pepper to taste
1 Extra virgin olive oil, for drizzling

Steps:

  • 1. Place the mung beans in a food processor and blend until they break down almost into a fluffy flour. You might need to stop and scrape the sides a few times for this. 2. Add the rest of the ingredients, and blend on high until thick and creamy. Add in the water if it's not thinning down, but add one tablespoon at a time so it doesn't become too runny. Don't rush it, scrape the sides as you go and be patient!

HAZELNUT DUKKAH



Hazelnut Dukkah image

Dukkah is a Middle Eastern and Egyptian mixture of warm spices, crushed nuts, and seeds that's been around for centuries. Use it to coat fish, chicken, or meat before cooking, use it as a topping for crudités like the sliced jicama pictured here, or dip bread in it after a dunk in olive oil.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Time 10m

Yield Makes about 1/4 cup

Number Of Ingredients 6

1/4 cup toasted hazelnuts
1/4 teaspoon whole toasted cumin seeds
1/2 teaspoon whole toasted coriander seeds
1/2 teaspoon sumac
Pinch ground cinnamon
Pinch kosher salt

Steps:

  • Combine all ingredients in a mortar and pestle and coarsely crush (or roughly chop it all with a knife).

BEETROOT, CUMIN & CORIANDER SOUP WITH YOGURT AND HAZELNUT DUKKAH



Beetroot, cumin & coriander soup with yogurt and hazelnut dukkah image

Our easy beetroot soup is spiced with cumin and coriander and topped with crunchy hazelnut dukkah. Try this simple, healthy recipe for a filling lunch

Provided by Sophie Godwin - Cookery writer

Categories     Lunch

Time 1h20m

Number Of Ingredients 11

2 tbsp olive oil
2 red onions , cut into wedges
1kg raw beetroot , peeled and cut into wedges
1 tsp chilli flakes
1 tbsp cumin seeds , plus 1 tsp
1 ½ tbsp coriander seeds
1 tbsp red wine vinegar
1.2l vegetable stock (we used Bouillon)
30g hazelnuts
1 tbsp sesame seeds
4 tbsp natural yogurt

Steps:

  • Heat the oil in a large saucepan. Add the onions, beetroot and a pinch of salt and cook for 10 mins, then turn up the heat and add the chilli flakes and 1 tbsp each of the cumin and coriander seeds. Cook until aromatic, then add the vinegar and give everything a good stir. Pour in the stock and bring to the boil, then cover and simmer for 45 mins-1 hr until a knife can be easily inserted into a beetroot wedge; uncover the pan halfway through cooking to reduce the soup.
  • Meanwhile, make the dukkah. Put the hazelnuts, sesame seeds and the remaining cumin and coriander into a dry frying pan and gently toast until the hazelnuts are golden. Add a pinch of salt and crush with a pestle and mortar (alternatively, use a knife to roughly chop the nuts).
  • Blitz the soup with a hand blender and season to taste. Divide between four bowls, then top with a swirl of the yogurt and a sprinkling of hazelnut dukkah.

Nutrition Facts : Calories 332 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 24 grams sugar, Fiber 10 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

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