Without fail recipe ultimate Egyptian Bread & Dukkah Dip easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Egyptian Bread & Dukkah Dip with 20 ingredients and 20 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 20 stages of easy cooking Egyptian Bread & Dukkah Dip.
Ingredients for Egyptian Bread & Dukkah Dip
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Prepare : aish baladi.
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Needed 1 tsp : dried yeast.
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Needed 1 1/4 cup : hand-warm water.
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Prepare 1 1/2 cup : white bread flour.
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Prepare 1 1/2 cup : wholemeal bread flour.
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Needed 1/2 tbsp : salt.
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Needed 1/2 tbsp : olive oil, plus a little extra to oil the bowl.
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Needed : dukkah.
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Needed 1/2 cup : hazelnuts.
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Prepare 1/4 cup : sesame seeds.
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Prepare 1/4 cup : coriander seeds.
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Prepare 2 tbsp : cumin seeds.
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Prepare 1 tbsp : fennel seeds.
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Prepare 1 tbsp : caraway seeds.
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Needed 1 tsp : dried red chilli flakes.
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Prepare 1 tsp : dried mint.
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Prepare 1/2 tsp : sea salt flakes.
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Prepare 1/4 tsp : ground black pepper.
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Needed : to serve.
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Needed 8 tbsp : extra virgin olive oil.
If all ingredients Egyptian Bread & Dukkah Dip it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Egyptian Bread & Dukkah Dip
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Start the bread by putting the warm water and yeast in a bowl, and stir then leave a few minutes..
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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..
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Add the salt and oil to the bowl, along with the rest of the flour and combine to make a dough..
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Knead the dough on a floured surface for 10 minutes..
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Place dough into a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for one and a half hours..
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Meanwhile, make the dukkah….
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Heat oven to 220C..
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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..
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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..
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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..
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In a pestle and mortar, bash the hazelnuts until quite small, but not powdered..
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Put them in a bowl, then do the same with the toasted seeds and add them to the bowl..
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Add the chilli flakes, dried mint and salt and black pepper mixing it all together..
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After an hour and a half has passed, uncover and punch down the dough..
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Take out dough and divide it into 8 pieces. Make each one a circle shape and roll to about a quarter inch thickness.
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Cover breads with a clean tea towel..
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Put a baking sheet into the oven to heat up..
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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..
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Continue with the rest of the breads, until all cooked..
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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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