Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, egyptian bread & dukkah dip. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Egyptian Bread & Dukkah Dip is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Egyptian Bread & Dukkah Dip is something which I’ve loved my entire life. They are fine and they look fantastic.
Recipe of Egyptian Bread & Dukkah Dip
To begin with this particular recipe, we must prepare a few components. You can cook egyptian bread & dukkah dip using 20 ingredients and 20 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Egyptian Bread & Dukkah Dip:
Prepare aish baladi
Get 1 tsp dried yeast
Get 1 1/4 cup hand-warm water
Prepare 1 1/2 cup white bread flour
Get 1 1/2 cup wholemeal bread flour
Prepare 1/2 tbsp salt
Take 1/2 tbsp olive oil, plus a little extra to oil the bowl
Get dukkah
Take 1/2 cup hazelnuts
Make ready 1/4 cup sesame seeds
Take 1/4 cup coriander seeds
Take 2 tbsp cumin seeds
Get 1 tbsp fennel seeds
Prepare 1 tbsp caraway seeds
Prepare 1 tsp dried red chilli flakes
Take 1 tsp dried mint
Prepare 1/2 tsp sea salt flakes
Get 1/4 tsp ground black pepper
Get to serve
Get 8 tbsp extra virgin olive oil
Instructions
Steps to make Egyptian Bread & Dukkah Dip:
Start the bread by putting the warm water and yeast in a bowl, and stir then leave a few minutes.
Add half of the white flour and half of the wholemeal flour to the yeast mixture, stir with your fingers and leave for 10 minutes.
Add the salt and oil to the bowl, along with the rest of the flour and combine to make a dough.
Knead the dough on a floured surface for 10 minutes.
Place dough into a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for one and a half hours.
Meanwhile, make the dukkah…
Heat oven to 220C.
Put hazelnuts on a baking sheet and place in oven for 4 minutes maximum, but keep an eye on them and don't let them burn.
Take hazelnuts out and put them in a clean tea towel. Rub off as much of the skins as you can, but don't worry if a little is left.
In a dry skillet, put the sesame seeds, coriander seeds, cumin seeds, fennel seeds and caraway seeds. Toast them gently over a medium low heat. It is a good idea to keep them moving. They are toasted when you can smell all the lovely fragrance from them.
In a pestle and mortar, bash the hazelnuts until quite small, but not powdered.
Put them in a bowl, then do the same with the toasted seeds and add them to the bowl.
Add the chilli flakes, dried mint and salt and black pepper mixing it all together.
After an hour and a half has passed, uncover and punch down the dough.
Take out dough and divide it into 8 pieces. Make each one a circle shape and roll to about a quarter inch thickness
Cover breads with a clean tea towel.
Put a baking sheet into the oven to heat up.
Put two or three breads at a time onto the hot baking sheets and cook for 5 minutes, or until they are puffed up and smell nice and cooked.
Continue with the rest of the breads, until all cooked.
Serve breads with dukkah and a bowl of olive oil. The idea is to tear the breads, dip them into the olive oil, then into the dukkah, and eat them like that.
As simple as that Easiest Way to Prepare Egyptian Bread & Dukkah Dip
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