Egyptian Dkkah
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 oz Pine Nuts 2 oz macademia nuts 8=.5 oz (by SASTOW) .25 cup, sliced Almonds .25 cup Pistachio Nuts 1 tbsp Fennel seed 1 tsp Cumin seed 1 tsp Coriander seed .5 tsp Pepper, red or cayenne 3 tsp Organic Valley Ghee Butter
Melt ghee in a skillet.
Place pine nuts, macadamia, and almonds in the ghee and toast briefly over medium-high heat, tossing regularly, until the nuts gain some color.
Place the sesame seeds in the same skillet and returned to the heat. Toast over medium heat, tossing regularly until the sesame seeds turn golden brown.
Add the toasted nuts and sesame seeds to the owl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture.
Serving Size: Makes eight 1/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CMILLER61.
Place pine nuts, macadamia, and almonds in the ghee and toast briefly over medium-high heat, tossing regularly, until the nuts gain some color.
Place the sesame seeds in the same skillet and returned to the heat. Toast over medium heat, tossing regularly until the sesame seeds turn golden brown.
Add the toasted nuts and sesame seeds to the owl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture.
Serving Size: Makes eight 1/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CMILLER61.
Nutritional Info Amount Per Serving
- Calories: 158.6
- Total Fat: 15.5 g
- Cholesterol: 3.8 mg
- Sodium: 1.6 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 2.1 g
- Protein: 3.1 g
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