Search Results (9 found)
www.allrecipes.com
An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.
An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.
www.chowhound.com
Use dukkah as a crunchy coating for chicken and fish, or sprinkle it over salads along with a little sumac.
Use dukkah as a crunchy coating for chicken and fish, or sprinkle it over salads along with a little sumac.
www.foodnetwork.com
Get Egyptian Spinach Pie with Hazelnut Dukkah Recipe from Food Network
Get Egyptian Spinach Pie with Hazelnut Dukkah Recipe from Food Network
Ingredients:
hazelnuts, coriander seeds, cumin seeds, sesame seeds, cloves, shallots, butter, spinach, dill, cheddar, mozzarella, puff pastry, egg, sumac
www.chowhound.com
Nuts and spice coat baked salmon for a simple, healthy dish.
Nuts and spice coat baked salmon for a simple, healthy dish.
cooking.nytimes.com
Dukkah It’s an Egyptian blend of nuts, seeds and spices, which you can either buy or make yourself Combine it with a grilled ripe peach for a superlative summer experience, especially with freshly whipped cream and a scattering of blueberries
Dukkah It’s an Egyptian blend of nuts, seeds and spices, which you can either buy or make yourself Combine it with a grilled ripe peach for a superlative summer experience, especially with freshly whipped cream and a scattering of blueberries
Ingredients:
peaches, dukkah, pistachios, almonds, coriander seeds, cumin seeds, caraway seeds, urfa, sesame seeds, salt, nigella seeds, mint, lemon, marjoram
www.chowhound.com
Chicken coated in a Middle Eastern spice mix of nuts and herbs.
Chicken coated in a Middle Eastern spice mix of nuts and herbs.
cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
Steven Satterfield, an Atlanta chef with a deep love for green peanut oil, developed this recipe for a coming book on goobers from Short Stack Editions Green peanuts are nothing more than raw peanuts They have a fresh, vegetal flavor, and retain their greenness when cold-pressed into oil
cooking.nytimes.com
I’ve been finding all sorts of uses for finely chopped broccoli crowns lately (see my burgers from a couple of weeks ago) I make a broccoli and goat cheese spread for this sandwich I briefly steam the broccoli, chop it finely and mash it with the goat cheese
I’ve been finding all sorts of uses for finely chopped broccoli crowns lately (see my burgers from a couple of weeks ago) I make a broccoli and goat cheese spread for this sandwich I briefly steam the broccoli, chop it finely and mash it with the goat cheese