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Below are the ingridients that are required to cook a remarkably good Egyptian Bread & Dukkah Dip:
- Take of aish baladi.
- You need 1 tsp of dried yeast.
- Use 1 1/4 cup of hand-warm water.
- Take 1 1/2 cup of white bread flour.
- Get 1 1/2 cup of wholemeal bread flour.
- Take 1/2 tbsp of salt.
- Get 1/2 tbsp of olive oil, plus a little extra to oil the bowl.
- Use of dukkah.
- Use 1/2 cup of hazelnuts.
- Use 1/4 cup of sesame seeds.
- Prepare 1/4 cup of coriander seeds.
- Get 2 tbsp of cumin seeds.
- Provide 1 tbsp of fennel seeds.
- Take 1 tbsp of caraway seeds.
- You need 1 tsp of dried red chilli flakes.
- You need 1 tsp of dried mint.
- Use 1/2 tsp of sea salt flakes.
- Prepare 1/4 tsp of ground black pepper.
- Take of to serve.
- You need 8 tbsp of extra virgin olive oil.
Ready with the ingridients? Below are the procedures on producing 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..
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