Karen's Lemony Dukkah Seasoning
I'm adding a burst of natural zesty lemon flavor to traditional Egyptian Dukkah Seasoning. A bright multi-purpose blend - wonderful on salmon.
Servings: 16 1 tablespoon servings
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Ingredients
- 1/2 cup hazelnuts skinned (blanched)
- 1 teaspoon dried lemon rind*
- 4 tablespoons raw sesame seeds will toast
- 2 teaspoons coriander seeds
- 2 1/2 teaspoons cumin seeds
- 2 1/2 teaspoons fennel seeds
- 1/2 teaspoon Kashmiri chili powder (can use hot paprika)
Instructions
- Dehydrate (dry) the lemon peel. (see instructions below.)Gently toast hazelnuts in a 300 degree oven for 10 minutes. Cool. Add sesame seeds, coriander seeds, cumin seeds and fennel seeds to a small 8 inch skillet. Set heat to medium-low and cook, stirring until the sesame seeds have just turned golden, about 3 minutes; take off heat.
- Using a spice grinder (or small food processor) add half of the hazelnuts and pulse until chopped, but not fine with some texture. Add to a bowl. Repeat with last half of hazelnuts.
- Add the 4 toasted seasonings and the dried lemon peel to the spice grinder, and pulse until finely chopped. Add to the hazelnuts.
- Add the chili powder to the bowl and stir well.I do not add salt to the mix, rather adding a pinch salt when using.
Notes
*How to dry (dehydrate) lemon peel:
Take the yellow peel off the lemon with a sharp peeler. Turn bright side down and remove all the white pith with a sharp knife. Chop the lemon rind evenly into very thin strips. Add to a parchment lined baking sheet and cook at a very low 200 degrees for 1 hour to 1 1/2 hours. The rind will be crisp, not colored, and not flexible. Cool and grind in a spice grinder. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Take the yellow peel off the lemon with a sharp peeler. Turn bright side down and remove all the white pith with a sharp knife. Chop the lemon rind evenly into very thin strips. Add to a parchment lined baking sheet and cook at a very low 200 degrees for 1 hour to 1 1/2 hours. The rind will be crisp, not colored, and not flexible. Cool and grind in a spice grinder. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Karen's Lemony Dukkah Seasoning
Amount per Serving
Calories
27
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Sodium
1
mg
0
%
Potassium
40
mg
1
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
0.2
g
0
%
Protein
1
g
2
%
Vitamin A
5
IU
0
%
Vitamin C
0.4
mg
0
%
Calcium
13
mg
1
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.