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Title: Dukkah - Egyptian Spice Mixture
Yield: 1

Ingredients

    1/4 c  coriander seeds
    1/4 c  unsalted peanuts
      1 tb cumin seeds
      2 tb sesame seeds
      2 tb dried chickpeas
    1/2 c  salt
      2 tb dried mint leaves
      1 ts black peppercorns

Instructions

This spice mixture is a staple in Egyptian households. Bread is usually
dipped into olive oil and then the spices, or sometimes just into the
spices. It is eaten at breakfast, as an appetizer, or as a snack at any
time. The number of varieties is endless. Dukkah is usually made in
large quantities and stored in jars. This recipe will make only a small
amount, but you can simply expand the proportions for more. You should
also improvise with the amounts of each spice to personalize your
mixture. Makes I 1/2 cups. Roast the coriander seeds, peanuts, cumin,
and sesame seeds separately by placing them in a heavy skillet over
medium heat and stirring them with a wooden spoon until they release a
full aroma. Times will vary per spice; your nose should be your guide.
When all the seeds are roasted, place all the ingredients in a mortar
and pound until the seeds are finely crushed. You can use a food
processor, but be careful not to allow the mixture to become a paste.
Pour the mixture into a jar and seal tightly. It will keep for several
weeks at room temperature.

Per serving: 387 Calories (kcal); 30g Total Fat; (62% calories from fat);
16g Protein; 26g Carbohydrate; 0mg Cholesterol; 51174mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
5 Fat; 0 Other Carbohydrates

Recipe by: The Africa CookBook: Taste of a Continent - Harris

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