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Egyptian Bread & Dukkah Dip Recipe

Egyptian Bread & Dukkah Dip Recipe
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Serving : 6
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Prepare the ingredients before making Egyptian Bread & Dukkah Dip in your home. Then, follow these steps below to serve Egyptian Bread & Dukkah Dip for your family or friends.

Ingredients: Egyptian Bread & Dukkah Dip

  • aish baladi
  • 1 tsp dried yeast
  • 1 1/4 cup hand-warm water
  • 1 1/2 cup white bread flour
  • 1 1/2 cup wholemeal bread flour
  • 1/2 tbsp salt
  • 1/2 tbsp olive oil, plus a little extra to oil the bowl
  • dukkah
  • 1/2 cup hazelnuts
  • 1/4 cup sesame seeds
  • 1/4 cup coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 tbsp caraway seeds
  • 1 tsp dried red chilli flakes
  • 1 tsp dried mint
  • 1/2 tsp sea salt flakes
  • 1/4 tsp ground black pepper
  • to serve
  • 8 tbsp extra virgin olive oil

How to Make Egyptian Bread & Dukkah Dip

If you have prepared the ingredients needed, now time to start cooking. There are 20 steps you must follow to make Egyptian Bread & Dukkah Dip in your home by yourself.

    Step 1
  • Start the bread by putting the warm water and yeast in a bowl, and stir then leave a few minutes.
  • Step 2
  • 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.
  • Step 3
  • Add the salt and oil to the bowl, along with the rest of the flour and combine to make a dough.
  • Step 4
  • Knead the dough on a floured surface for 10 minutes.
  • Step 5
  • Place dough into a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for one and a half hours.
  • Step 6
  • Meanwhile, make the dukkah...
  • Step 7
  • Heat oven to 220C.
  • Step 8
  • 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.
  • Step 9
  • 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.
  • Step 10
  • 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.
  • Step 11
  • In a pestle and mortar, bash the hazelnuts until quite small, but not powdered.
  • Step 12
  • Put them in a bowl, then do the same with the toasted seeds and add them to the bowl.
  • Step 13
  • Add the chilli flakes, dried mint and salt and black pepper mixing it all together.
  • Step 14
  • After an hour and a half has passed, uncover and punch down the dough.
  • Step 15
  • Take out dough and divide it into 8 pieces. Make each one a circle shape and roll to about a quarter inch thickness
  • Step 16
  • Cover breads with a clean tea towel.
  • Step 17
  • Put a baking sheet into the oven to heat up.
  • Step 18
  • 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.
  • Step 19
  • Continue with the rest of the breads, until all cooked.
  • Step 20
  • 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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