Makes 1-1/2 cups
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. Dukkau 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.
1/4 cup coriander seeds
1/4 cup unsalted peanuts
l tablespoon cumin seeds
2 tablespoons sesame seeds
2 tablespoons dried chickpeas
1/2 cup salt
2 tablespoons dried mint leaves
1 teaspoon black peppercorns
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.
The Africa Cookbook: Tastes of a Continent
By Jessica B. Harris
Simon & Schuster
Recipe Reprinted by permission.
This page created January 1999
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