MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Dukka (Mid East Spice)
 Categories: Spices, Egypt, Middle east, Nuts, Dips
      Yield: 1 Servings
 
    125 g  Sesame seeds
     75 g  Hazelnuts -OR-
     75 g  Chickpeas; roasted
     50 g  Coriander seeds
     25 g  Cumin seeds
      1 ts Salt
    1/2 ts Black peppercorns
      1 ts Wild thyme, dried -OR-
      1 ts Mint, dried
 
  Dry roast the sesame seeds until lightly browned. Remove from the pan.
  Roast the hazelnuts for about 5 minutes and remove their skins [the
  chickpeas do not need roasting further], then roast the coriander and
  cumin seeds until they darken. When everything has cooled, combine
  all the ingredients and pound or process to a coarse powder. The
  mixture will keep for 3 months stored in an airtight jar in a cool
  place.
  
  ** This blend of spices with ground hazelnuts or roasted chickpeas
  comes from Egypt. Serve with bread: dip this in olive oil and then in
  the dukka.
  
  From: THE COMPLETE BOOK OF SPICES  ISBN 0 86438 100 X
  By: JILL NORMAN

  Typed by: KEVIN JCJD SYMONS

  From: Glen Jamieson
  Date: 09-05-07
 
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