Chef Paul's pistachio dukkah - Dallas News | myFOXdfw.com

Chef Paul's pistachio dukkah

Posted: Updated:

Get this recipe courtesy of HAP's Chef Paul.

Yield: about 1 cup

Ingredients:
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.

Method
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

Online: www.callchefpaul.com

Powered by WorldNow

KDFW FOX 4
400 N. Griffin Street
Dallas, Texas 75202

Main Station Directory:
(214) 720-4444
News Fax:
(214) 720-3263 or (214) 720-3333

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices