Chef Paul's pistachio dukkah - | KTBC Fox 7 | News, Weather, Sports

Chef Paul's pistachio dukkah

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Get this recipe courtesy of HAP's Chef Paul.

Yield: about 1 cup

Pistachios, dry roasted, finely chopped - 1 cup (can use toasted of any combination or separately. Including hazelnuts, almonds, cashews, pine nuts, macadamia nuts  or walnuts) Or dried roasted chickpeas.
Sesame seeds - 1/2 cup - Toasted or not - toasted adds a more robust flavor
Coriander seeds - 1/3 cup - toasted
Cumin, ground - 2 tsp. ( I found this already roasted or you can toasted the seeds and grind)
Sea salt - 2 tsp. or more to taste
Sugar - 1 tsp. or  more to taste
Black pepper, freshly ground - 2 tsp. or more to taste

Optional ingredients I have seen in other variations of this dish - dried mint, dried thyme, dried marjoram, fennel seeds - toasted and ground,
Other spices - Hot pepper flakes, Cinnamon, Clove, Turmeric.
Other fruits - Dried Orange zest or Dried Lemon zest.

1. Toast the sesame seeds and coriander seeds separately in a dry pan over moderate heat on a stove or in a preheated 400°F oven for 3 to 5 minutes, or until fragrant.

2. With a spice or coffee grinder, grind the coriander in short bursts until reasonably fine; add to a bowl along with the pistachios and sesame seeds.

3. Grind the cumin, salt, and sugar together until very fine; taste and adjust the seasonings. Store in an airtight container for up to 4 weeks


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