Okay, so we know our website (and Facebook) pages said that there was going to be a super awesome spice-mix making activity at After Hours this week. (Chef Ana Sortun of Oleana Restaurant and Sofra Bakery and Cafe graciously sent us a recipe for a spice and seed mix she uses at her restaurant. It’s like secrets from a restaurant chef, right?) Well, don’t get too excited, because we had to cancel it.
Have you seen some of the construction happening at the Museum? Well, its not making the Monk’s Garden the most spacious or peaceful place to hang right now. We thought about having it inside, but who knew that even the tiniest bit of cumin seeds spilled on the stone floors on the first floor could leave a permanent stain? Bummer, yes. Sad but true. So we’re just plain out of spaces to do this activity.
So for any of you who were really looking forward to getting your spice on we’re posting the recipe for Dukkah here on the blog for all you intrepid foodies out there! Julie & I were just discussing that we might have to make this mix ourselves, if we do, we’ll post photos here!
Try it and be sure to let us know how it turns out!
Hint: If you don’t have a spice grinder, use your coffee grinder. Or if you don’t have a coffee grinder just chop the heck out of everything until you have a nice fine blend.
Thanks again to Chef Sortun!
Egyptian seed, nut & spice mix
2 tbsp sesame seeds
3 tbsp coriander seeds
½ cup blanched almonds or hazelnuts
1/4 cup unsweetened, untreated coconut
2 tbsp cumin seed
½ tsp salt
1/2 tsp pepper
(Simple instructions: Toast each separately and coarsely grind in blender or coffee grinder. Combine.)
1. In a skillet over medium heat, toast the almonds until golden, about 4 minutes. Transfer the almonds to a work surface to cool and then finely chop.
2. Put the coriander and cumin seeds in the same skillet and toast, stirring until fragrant, about 2 minutes. Transfer seeds to a spice grinder and allow them to cool completely before grinding.
3. In a medium bowl, combine the almonds with the ground spices.
4. Put the sesame seeds in the skillet and toast them over medium heat, stirring until golden, about 2 minutes. Transfer to spice grinder.
5. Toast the coconut in the skillet over medium heat, stirring constantly until golden, about 2 minutes. Add the toasted coconut to the grinder and let it cool completely.
6. Grind the sesame seeds and coconut to a coarse powder. Combine with the almond and spice mixture and season with salt and pepper.
7. Serve the dukkah with bread and olive oil or on scallops, duck, in a salad or sliced tomatoes.
Eat well, have fun, & we’ll see you at Gardner After Hours!