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Ingredient
Egyptian Bread & Dukkah Dip
Introduce
Chef :
CelesteEgyptian Bread & Dukkah Dip
Dukkah is a delicious dip made from nuts and spices, and is especially wonderful when served with homemade 'aish baladi'. The recipe for this bread is adapted from a blog by Ouda called Breakurfast, and the dukkah recipe is adapted from Emily Ho's recipe on thekitchn.com
Ingredient
Food ration :
6 servings
1 tsp
dried yeast
1 1/4 cup
hand-warm water
1 1/2 cup
white bread flour
1 1/2 cup
wholemeal bread flour
1/2 tbsp
salt
1/2 cup
hazelnuts
1/4 cup
sesame seeds
1/4 cup
coriander seeds
2 tbsp
cumin seeds
1 tbsp
fennel seeds
1 tbsp
caraway seeds
1 tsp
dried red chilli flakes
1 tsp
dried mint
1/2 tsp
sea salt flakes
1/4 tsp
ground black pepper
8 tbsp
extra virgin olive oil
Cooking instructions
* Step 1
Start the bread by putting the warm water and yeast in a bowl, and stir then leave a few minutes.
* Step 2
Add half of the white flour and half of the wholemeal flour to the yeast mixture, stir with your fingers and leave for 10 minutes.
* Step 3
Add the salt and oil to the bowl, along with the rest of the flour and combine to make a dough.
* Step 4
Knead the dough on a floured surface for 10 minutes.
* Step 5
Place dough into a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for one and a half hours.
* Step 6
Meanwhile, make the dukkah...
* Step 7
Heat oven to 220C.
* Step 8
Put hazelnuts on a baking sheet and place in oven for 4 minutes maximum, but keep an eye on them and don't let them burn.
* Step 9
Take hazelnuts out and put them in a clean tea towel. Rub off as much of the skins as you can, but don't worry if a little is left.
* Step 10
In a dry skillet, put the sesame seeds, coriander seeds, cumin seeds, fennel seeds and caraway seeds. Toast them gently over a medium low heat. It is a good idea to keep them moving. They are toasted when you can smell all the lovely fragrance from them.
* Step 11
In a pestle and mortar, bash the hazelnuts until quite small, but not powdered.
* Step 12
Put them in a bowl, then do the same with the toasted seeds and add them to the bowl.
* Step 13
Add the chilli flakes, dried mint and salt and black pepper mixing it all together.
* Step 14
After an hour and a half has passed, uncover and punch down the dough.
* Step 15
Take out dough and divide it into 8 pieces. Make each one a circle shape and roll to about a quarter inch thickness
* Step 16
Cover breads with a clean tea towel.
* Step 17
Put a baking sheet into the oven to heat up.
* Step 18
Put two or three breads at a time onto the hot baking sheets and cook for 5 minutes, or until they are puffed up and smell nice and cooked.
* Step 19
Continue with the rest of the breads, until all cooked.
* Step 20
Serve breads with dukkah and a bowl of olive oil. The idea is to tear the breads, dip them into the olive oil, then into the dukkah, and eat them like that.
Note: if there is a photo you can click to enlarge it
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