A Unique Dip For Your Challah - Dukkah

A few years ago we decided to do a Persian theme for our Purim Seudah -- and this dip became a regular at our table.  As you may know, I love to start the meal with dips for the challah.  To eat this, you just dip your challah in either some oil (like my roasted garlic oil) or hummus and then dip it in the dukkah -- a mix of nuts and spices...ENJOY!

1       cup of shelled   pistachio nuts
1     cup almonds
1     tablespoon whole coriander seeds
1     tablespoon whole cumin seeds
1 tbps parika
1/2     teaspoon dried thyme
1/4     cup sesame seeds
1/4     teaspoon salt

   1. Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.
   2. Toast the spice seeds and sesame seeds separately in the same way.
   3. Cool and combine with the remaining ingredients in a food processor.
   4. Grind the mixture until it resembles small breadcrumbs.
   5. The mixture should be very dry and crumbly, not a paste.
   6. Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.

Comments

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Thanks for sharing your dip recipe. Traditional challah recipes use a large number of eggs, white flour, and sugar. Modern recipes may use fewer eggs (there are also "eggless" versions) and replace white flour with whole wheat, oat, or spelt flour. Sometimes honey or molasses is substituted as a sweetener.