My friend Lou Anne brought this Turkish "dry dip" along on a campout, and I've been nagging her for the recipe ever since. Although Dukkah is traditionally eaten with bread, it also adds an exotic, fascinating flavor to simple raw vegetables.
- 1/3 cup almonds or hazelnuts
- 1/4 cup white sesame seeds
- 1/4 cup coriander seeds
- 1/4 cup cumin seeds
- Salt and pepper to taste
- Toast the nuts, sesame seeds, coriander seeds, and cumin seeds over high heat for 1 minute, stirring constantly.
- Use a food processor, coffee grinder, or mortar and pestle to crush the toasted mixture, then season it with salt and pepper. (Don't over-grind; you want a consistency similar to coarse-ground cornmeal.)
- Put your Dukkah in a bowl next to a bowl of olive oil, and set out cut-up raw vegetables. Dip the vegetables first into the oil, then into the Dukkah, and eat.
Yield: Just over a cup or about 10 servings, each with 4 grams of carbohydrates and 1 gram of fiber, for a total of 3 grams of usable carbs and. 2 grams of protein. (Analysis does not include vegetables.)