Egyptian Dukkah

Ingredients

  • 3 cups toasted sesame seeds
  • 2 1/2 cups toasted crushed almonds
  • 1 cup toasted crushed Brazilian nuts
  • 1 1/2 cups toasted crushed cashews
  • 2 teaspoons crushed coriander seeds
  • 1 tablespoon ground paprika
  • 1 1/2 tablespoon crushed cumin seeds
  • 1 tablespoon of ground cardamom
  • 2 tablespoon salt

Method

  • Combine all ingredients and mix well.
  • Serve Dukkah with some extra virgin olive oil and crusty bread.

dukkah_oil

Basil Pesto

Ingredients

  • 1 cup unsalted cashews
  • 6 cloves of garlic
  • 1/3 cup of olive oil
  • 4 cups picked basil leaves
  • 1/3 cup grated parmesan cheese
  • salt, pepper
  • 3 chilies

Method

  • Put cashews, basil, garlic, chilies and parmesan in a food processor
  • Process until finely chopped with motor operating slowly add oil in a thin stream until mixture is  smooth
  • Season with salt and pepper
  • Top with oil and store in an airtight container in the fridge.
  • Excellent with pasta

Eggplant Dip (Baba Ghanouj)

Ingredients

  • 1 Large eggplant
  • 2  tbp  tahini
  • 2 tpb water
  • Juice of 1 lemon
  • 3 cloves garlic crushed with salt
  • Salt, ½ teaspoon ground cumin, pinch of paprika
  • Olives, parsley for garnish
  • Olive oil

Method

  • Prick the eggplant with a fork and cook over open flame for about 5 – 10 minutes
  • Peel the skin then scoop out the softened pulp
  • Mix tahini with water then add the garlic and lemon juice
  • Blend ingredients together
  • Spread on a plate garnish with parsley and olives
  • Finish with a drizzle of olive oil
  • Serve with pita bread